Creamy Italian Meatball Soup

$To make this tasty soup, gather these main ingredients: - 1 lb ground beef or turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 tsp Italian seasoning - Salt and pepper to taste - 2 tbsp olive oil - 1 medium onion, finely diced - 2 carrots, peeled and diced - 2 celery sticks, diced - 4 cups low-sodium chicken broth - 1 can (14 oz) diced tomatoes, undrained - 1 cup heavy cream - 1 cup fresh spinach, chopped - Fresh basil leaves for garnish These ingredients create a rich and hearty soup. The meatballs bring protein, while the cream adds a smooth touch. Each bite bursts with flavor. You can make your soup even better with these garnishes: - Fresh basil leaves - Grated Parmesan cheese - Croutons - A drizzle of olive oil These options add color and extra taste. Croutons give a nice crunch, while basil and cheese enhance the dish’s flavor. To boost the soup's taste, consider adding these pantry staples: - Red pepper flakes for heat - Bay leaves for depth - Lemon juice for brightness These ingredients can transform your soup. Red pepper flakes add a kick, while lemon juice brightens the flavors. Don’t be afraid to experiment! {{ingredient_image_2}} To make the meatballs, start by mixing the ground meat with breadcrumbs, grated Parmesan cheese, and a large egg. Add minced garlic and Italian seasoning for flavor. Don’t forget a pinch of salt and pepper. Use your hands or a fork to mix everything well. You want a smooth and even texture. Once mixed, roll the meat mixture into small balls, about 1 inch in size. Place the meatballs on a plate and set them aside. This step makes sure they are ready for cooking. Next, heat olive oil in a large pot over medium heat. When the oil is hot, add diced onion, carrots, and celery. Sauté these vegetables for about 5 minutes. They will soften and smell great. Stir them often to avoid burning. This step builds a flavorful base for the soup. Now it’s time to cook the soup. Gently add the meatballs to the pot. Be careful not to overcrowd them. Brown the meatballs on all sides for 5 to 7 minutes. You may need to do this in batches. Once browned, pour in the chicken broth and the undrained diced tomatoes. Stir everything together and bring it to a gentle simmer. Let the soup cook for 15 minutes. This helps the meatballs cook through and absorb the flavors. After 15 minutes, stir in heavy cream for a rich texture. Let it simmer for another 5 minutes. Finally, add chopped fresh spinach and cook for 2 minutes until it wilts. Taste and adjust seasoning if needed. Serve hot with fresh basil on top for a perfect finish. To make great meatballs, use fresh ingredients. Combine the ground meat with breadcrumbs, egg, and seasonings. Mix gently, but do not overwork it; this keeps them tender. Roll the meat into balls about one inch wide. This size helps them cook evenly and stay juicy. For a rich, creamy soup, use heavy cream. Add it to the soup after the meatballs cook. Let it simmer for a few minutes to blend the flavors. Stir gently to avoid breaking the meatballs. You can also add a bit of cheese for extra creaminess, like Parmesan. One mistake is overcrowding the pot with meatballs. This can cause them to steam instead of brown. Brown them in batches for the best texture. Another mistake is skipping the simmer time. This time lets the meatballs soak up the soup's flavor. Also, be careful with salt. Taste the soup before adding more; the broth and cheese can be salty. Pro Tips Use Fresh Herbs: Fresh basil not only enhances the flavor but also adds a beautiful presentation to your soup. Sprinkle some just before serving for the best aroma. Adjust the Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream or substitute it with half-and-half or milk for a less rich option. Meatball Variations: Feel free to experiment with different proteins or add herbs like parsley or oregano to the meatball mixture for an extra flavor boost. Leftover Storage: This soup keeps well in the refrigerator for a few days. Reheat gently on the stove to maintain the creaminess of the broth. {{image_4}} You can change the meat to fit your taste. Ground turkey works well if you want a lighter soup. If you prefer beef, use ground sirloin for a rich flavor. You can even try ground chicken for a unique twist. Each meat adds different flavors, so feel free to experiment! To make this soup meat-free, use plant-based meat crumbles. They give a similar texture and flavor. You can also create veggie meatballs with beans or lentils. Just mix them with breadcrumbs, spices, and some mashed vegetables. This way, you keep the heartiness while skipping the meat. Boost the nutrition by adding more veggies. Consider bell peppers, zucchini, or mushrooms. They all add flavor and color. You can also try different spices for a kick. A pinch of red pepper flakes or some Italian herbs can enhance the taste. Don’t be afraid to get creative with what you have! After enjoying your creamy Italian meatball soup, let it cool down. Use an airtight container to store the leftovers. Make sure to keep it in the fridge. This soup stays fresh for up to three days. If you want to keep it longer, consider freezing it. When you are ready to enjoy the soup again, reheating is key. Pour the soup into a pot. Heat it over medium-low heat. Stir it often to prevent it from sticking. You can also use the microwave. Heat it in short intervals, stirring in between. This helps keep the texture creamy. Freezing this soup is a great idea for quick meals. First, cool the soup completely. Then, divide it into portions. Use freezer-safe bags or containers. Label them with the date. You can freeze the soup for up to three months. When you want to eat it, thaw it overnight in the fridge. Then, reheat it as mentioned above for a delicious meal. Yes, you can use different types of broth. Vegetable broth works well for a lighter flavor. Beef broth adds a richer taste. Just pick a broth that matches your meat choice. To make this soup dairy-free, swap heavy cream with coconut milk or cashew cream. These options keep the soup rich and creamy. You can also use dairy-free cheese for extra flavor. This soup pairs nicely with crusty bread or a fresh green salad. Garlic bread complements the creamy soup well. You can also try serving it with a light pasta dish for a heartier meal. The soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it on the stove or in the microwave before serving. Yes, you can prepare the meatballs in advance. Form them and store them in the fridge for up to 24 hours. You can also freeze them for longer storage. Just cook them straight from frozen when ready to use. This blog post covered how to make Creamy Italian Meatball Soup from start to finish. We explored vital ingredients, step-by-step instructions, and helpful tips. You learned how to avoid mistakes and make variations suited to your taste. Don't forget the storage tips for keeping your soup fresh and tasty. With these insights, you can create a delicious soup that's comforting and easy. Enjoy making this dish and sharing it with friends and family. Trust me, it will become a favorite in your home!$

Creamy Italian Meatball Soup

A rich and hearty soup featuring tender meatballs in a creamy broth with vegetables and spices.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 lb ground beef or turkey
0.5 cup breadcrumbs
0.25 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
to taste salt and pepper
2 tbsp olive oil
1 medium onion, finely diced
2 carrots peeled and diced
2 sticks celery, diced
4 cups low-sodium chicken broth
1 can (14 oz) diced tomatoes, undrained
1 cup heavy cream
1 cup fresh spinach, chopped
for garnish fresh basil leaves

Instructions

In a mixing bowl, combine the ground meat with breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Use your hands or a fork to mix until all ingredients are thoroughly combined, ensuring a uniform mixture.
With your hands, roll the meat mixture into small meatballs, approximately 1 inch in diameter. Place the meatballs on a plate or a baking sheet and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion, carrots, and celery to the pot. Sauté the vegetables for about 5 minutes, or until they become fragrant and tender.
Gently add the meatballs into the pot, being careful not to overcrowd them. Brown the meatballs on all sides for about 5-7 minutes. You may need to do this in batches to ensure they cook evenly.
Once the meatballs are browned, pour in the chicken broth and add the undrained diced tomatoes. Stir everything together and bring the mixture to a gentle simmer.
Allow the soup to cook for about 15 minutes, giving the meatballs enough time to cook through and absorb the flavors.
After 15 minutes, stir in the heavy cream, allowing it to combine smoothly with the broth. Let the soup simmer for an additional 5 minutes, which will give it a luscious, creamy texture.
Incorporate the chopped fresh spinach into the soup, cooking for just about 2 minutes or until the spinach is wilted and vibrant.
Taste the soup and adjust the seasoning with additional salt and pepper, if desired.
Ladle the hot soup into bowls, garnishing each serving with a few fresh basil leaves for an aromatic finish.

Notes

Serve with crusty bread for a complete meal.

Keyword creamy, Italian, meatballs, soup