Creamy Italian Meatball Soup

$- 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, diced - 2 carrots, diced - 2 celery stalks, diced - 4 cups chicken broth - 1 can (14 oz) diced tomatoes - 1 cup heavy cream - 1 cup fresh spinach - Fresh basil for garnish You will need either ground beef or turkey for the meatballs. Both options work great. I often use turkey for a lighter soup. The breadcrumbs and egg help the meatballs stay together. Garlic and Italian seasoning add flavor. The veggies are key. Onion, carrots, and celery create a solid base. Diced tomatoes bring in some sweetness and acidity. Heavy cream makes the soup rich and creamy, and fresh spinach adds color and nutrition. Don't forget the fresh basil for a lovely finish. - Additional vegetables (like bell peppers or zucchini) - Spices for extra flavor (like red pepper flakes) - Alternative toppings (like extra cheese or croutons) You can mix in more veggies if you want. Bell peppers or zucchini are tasty choices. For a little kick, add red pepper flakes. Lastly, consider topping your soup with extra cheese or croutons for added crunch and flavor. {{ingredient_image_1}} Mixing ingredients To start, grab a mixing bowl. Add 1 pound of ground beef or turkey. Next, add 1/2 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Crack in 1 large egg and toss in 2 cloves of minced garlic. Sprinkle in 1 teaspoon of Italian seasoning, plus some salt and pepper to taste. Use your hands to mix everything well. Make sure it’s evenly combined. Shaping the meatballs Now, take small amounts of the mixture and roll them into balls about 1 inch wide. You should get around 20 meatballs. Once you shape them, set them aside on a plate. Sautéing vegetables In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Stir them and cook for about 5 minutes. You want the veggies to become tender and fragrant. Browning meatballs Carefully add your meatballs to the pot. Brown them on all sides for about 5 to 7 minutes. This step adds flavor and texture. Don’t crowd the pot; you may need to do this in batches. Adding liquids and simmering Once the meatballs are browned, pour in 4 cups of chicken broth and 1 can of diced tomatoes. Stir the mixture and bring it to a gentle simmer. Cook it for about 15 minutes. This allows the meatballs to cook through and flavors to blend. Final touches for creaminess After simmering, stir in 1 cup of heavy cream. Let the soup simmer for another 5 minutes. This step makes your soup rich and creamy. Finally, add 1 cup of fresh spinach and cook until it wilts, which takes about 2 minutes. Taste the soup and adjust the salt and pepper as needed. To achieve the best texture in meatballs, focus on mixing. Use your hands to blend the ground meat with breadcrumbs, cheese, egg, garlic, and seasonings. Don’t overmix; this can make them tough. When shaping the meatballs, aim for about 1 inch in diameter. This size cooks evenly and stays juicy. Roll them gently in your palms to create a smooth surface. To cook meatballs evenly, start by browning them in olive oil. This locks in flavor and moisture. Turn them gently to brown all sides, taking about 5 to 7 minutes. For a thicker soup, use less broth or add more heavy cream. You can also mash a few meatballs into the soup to create a creamy base. If you want it thinner, simply add more chicken broth until you reach your desired consistency. Balancing flavors is key. Taste your soup before serving and adjust with salt and pepper as needed. You can also add a pinch of Italian seasoning for an extra flavor kick. Pro Tips Use Fresh Herbs: Fresh basil and spinach can elevate the flavor of your soup. Add them at the end for a vibrant taste and color. Perfect Meatballs: For juicy meatballs, don’t overmix the meat mixture. Just combine until ingredients are incorporated. Adjust Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream or substitute with half-and-half for a delicious result. Make Ahead: This soup can be made ahead and stored in the refrigerator for up to three days. Just reheat before serving! {{image_2}} You can change the meat in the recipe for a different taste. If you want a vegetarian or vegan option, try using lentils or chickpeas. They add protein and texture. You can also use plant-based ground meat. Just make sure it is seasoned well. For gluten-free options, swap the breadcrumbs for gluten-free breadcrumbs or crushed rice crackers. You can also add oat flour or almond flour. These options will help keep the meatballs together without gluten. To give your soup more flavor, add extra herbs and spices. Fresh or dried oregano, thyme, or even a pinch of red pepper flakes can make a big difference. You can also try adding a bay leaf while the soup simmers. Just remember to remove it before serving. If you want to change the soup's flavor for a regional twist, try adding some Italian sausage. This will bring a different spice and richness. You can also add a splash of white wine for depth. Another fun idea is to mix in some pesto just before serving for a fresh burst of flavor. To keep your creamy Italian meatball soup fresh, store it in an airtight container. Let the soup cool down before sealing it. This helps keep the flavors intact. You can store it in the fridge for about 3 to 4 days. If it lasts that long, you are lucky! If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand. You can freeze the soup for up to 3 months. When it's time to enjoy your soup again, thaw it in the fridge overnight. To reheat, pour the soup into a pot and warm it on low heat. Stir it often to prevent sticking. If it seems thick, add a splash of chicken broth or water. Enjoy your delicious meal again! How do I make the meatballs tender? To make tender meatballs, use a mix of beef and turkey. Adding breadcrumbs helps too. Ensure you don’t overmix the meat. A gentle hand keeps them light and fluffy. Can I use frozen meatballs? Yes, you can use frozen meatballs. Just add them straight to the soup without thawing. Cook them longer to make sure they're heated through. This saves time and still tastes great! What can I serve with this soup? This soup pairs well with crusty bread or a fresh salad. You can also try garlic bread for a nice crunch. A sprinkle of extra cheese on top adds a delicious touch! Is it possible to make this soup ahead of time? Absolutely! You can make this soup a day in advance. Just store it in the fridge. When ready to serve, heat it gently on the stove. The flavors will deepen overnight, making it even better! This blog post covered a tasty creamy Italian meatball soup recipe. You learned about the main ingredients like ground meat, veggies, and key seasonings. I shared step-by-step instructions for preparing meatballs and cooking the soup base. I also provided tips on perfecting meatballs and adjusting soup consistency. Remember, you can customize the soup with various add-ins and make it your own. Keep these ideas in mind for a delicious meal any time. Enjoy your cooking!$

Creamy Italian Meatball Soup

A hearty and creamy soup filled with flavorful meatballs and fresh vegetables.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 450 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, diced
2 medium carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 cup heavy cream
1 cup fresh spinach
for garnish Fresh basil

Instructions

In a mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until evenly combined.
Roll the mixture into small meatballs (about 1 inch in diameter) and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until tender, about 5 minutes.
Carefully add the meatballs to the pot, browning them on all sides for about 5-7 minutes.
Pour in the chicken broth and diced tomatoes, bringing the mixture to a gentle simmer.
Cook the soup for about 15 minutes, allowing the meatballs to cook through.
Stir in the heavy cream and let the soup simmer for an additional 5 minutes, allowing it to thicken slightly.
Add the fresh spinach, cooking just until wilted (about 2 minutes).
Adjust seasoning with salt and pepper as needed.
Serve hot, garnished with fresh basil.

Notes

Serve hot and garnish with fresh basil for added flavor.

Keyword creamy, Italian, meatballs, soup