Description
A comforting and creamy Italian Meatball Soup featuring tender homemade meatballs, fresh vegetables, pasta, and a rich, flavorful broth finished with cream and spinach. Perfect for a hearty family meal that comes together on the stovetop in under an hour.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup small pasta (ditalini or orzo)
- 1/2 cup heavy cream
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese (for garnish)
Instructions
- Prepare the Meatballs: In a bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are incorporated.
- Form Meatballs: Shape the mixture into small, 1-inch meatballs and set aside.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides. Remove meatballs from the pot and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Build the Soup Base: Pour in the chicken broth, water, and diced tomatoes. Stir in dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle boil.
- Simmer with Meatballs: Return the browned meatballs to the pot. Reduce heat and let the soup simmer for 15 minutes, allowing flavors to meld and meatballs to cook through.
- Cook the Pasta: Add the small pasta to the simmering soup and cook until al dente, about 8-10 minutes.
- Finish with Cream and Spinach: Stir in the heavy cream and chopped fresh spinach. Simmer for an additional 2-3 minutes until the spinach is wilted and the soup is creamy.
- Serve and Garnish: Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve hot and enjoy.
Notes
- For a lighter option, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
- You can substitute ground beef with ground turkey or chicken for a leaner meatball.
- If gluten-free, use gluten-free breadcrumbs and pasta.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
- Adjust seasoning to taste, especially salt and pepper.
