Creamy Italian Meatball Soup
A comforting dish with hearty meatballs in a rich, creamy broth with fresh vegetables, perfect for cozy evenings or gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 cup diced tomatoes
- Fresh basil leaves for garnish
Instructions
- Combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper in a large bowl.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large pot over medium heat and brown meatballs on all sides for about 5 minutes.
- Sauté chopped onion in the same pot for 3-4 minutes until translucent.
- Pour in chicken broth and bring it to a boil before reducing to a simmer.
- Add browned meatballs back into the pot and allow them to simmer for 15 minutes.
- Stir in heavy cream and fresh spinach, cooking until wilted, about 2 minutes.
- Serve in bowls and garnish with fresh basil leaves. Enjoy warm!
Notes
Don’t over-mix the meatball mixture for tenderness. Adjust the broth seasoning after adding meatballs for best flavor.