Go Back
To make this soup, you will need: - 1 lb ground beef - 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 - 1 tablespoon olive oil - 1 onion, diced - 1 carrot, diced - 1 celery stalk, diced - 4 cups chicken broth - 1 can (14 oz) diced tomatoes - 1 cup heavy cream - 2 cups fresh spinach These ingredients work together to create a rich and tasty soup. The ground beef forms the meatballs that give the soup its heartiness. The breadcrumbs and cheese help bind the meatballs, making them tender. The fresh veggies like onion, carrot, and celery add a nice crunch and flavor. For flavor, we use: - 1 tsp Italian seasoning - Salt and pepper to taste Italian seasoning adds depth to the meatballs and soup. It brings in herbs like oregano, basil, and thyme. Salt and pepper are essential for balancing the flavors. They help each ingredient shine through in this comforting dish. You can enhance your soup with: - Fresh basil leaves - Additional Parmesan cheese These garnishes not only add color but also boost flavor. Fresh basil gives a bright note that pairs well with the creamy soup. A sprinkle of Parmesan on top adds an extra layer of richness. You can get creative with garnishes to make your soup look even more inviting! {{ingredient_image_1}} To start, gather your ingredients. In a large bowl, mix the ground beef, breadcrumbs, and grated Parmesan cheese. Crack in the egg and add one minced garlic clove. Sprinkle in the Italian seasoning, and season with salt and pepper. Use your hands to mix everything together. Form small meatballs, about one inch in diameter. Place them on a plate as you go. This should make about 20 meatballs. Next, heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook them for about four to five minutes, stirring often. You want them to soften nicely. After that, add the remaining minced garlic and cook for one more minute. This step builds a great base for your soup. Now, pour in the chicken broth and the diced tomatoes. Bring this mixture to a simmer. Carefully add the meatballs to the pot, making sure they are well submerged. Let them simmer for about 15 minutes. This time allows the meatballs to cook through and flavor the soup. Once the meatballs are done, lower the heat. Gently stir in the heavy cream. This will make your soup rich and creamy. Next, add the fresh spinach and stir until it wilts. This should take about two minutes. Finally, taste your soup. Adjust the seasoning with more salt and pepper if needed. It should be a warm and cozy dish, perfect for sharing. To make juicy meatballs, combine ground beef with care. Mix in breadcrumbs and grated Parmesan. The egg adds moisture. Use your hands to mix gently. Over-mixing makes them tough. Form small balls, about one inch wide. This size helps them cook evenly. Fry them lightly in olive oil for a nice crust. It seals in the juices and gives flavor. If you want a lighter soup, try using half-and-half or whole milk. These options cut down on fat but keep it creamy. You can also use coconut milk for a unique twist. It adds a hint of sweetness. For a real light touch, consider using vegetable broth and skipping cream entirely. This keeps the soup tasty and fresh. Serve the soup hot in deep bowls. Top with fresh basil and more grated Parmesan for extra flavor. Pair it with crusty bread for dipping. A fresh salad on the side also works well. You can enjoy this dish any day. It warms you up and fills you up with joy! Pro Tips Use Fresh Herbs: Fresh basil adds a vibrant flavor to the soup. Consider adding it at the end to preserve its bright taste. Adjust the Creaminess: For a lighter version, substitute half of the heavy cream with low-fat milk. This still keeps the soup creamy while reducing calories. Make Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. Reheat gently before serving. Customize Your Veggies: Feel free to add other vegetables like zucchini or bell peppers for additional flavor and nutrition. {{image_2}} You can easily switch up the meatballs in this soup. Ground turkey or chicken works well. They are leaner options. If you want a vegetarian choice, try using lentils or black beans. You can mash them and mix with breadcrumbs. This gives a nice texture. Each alternative adds a unique flavor to the soup. If you want a dairy-free version, you can replace heavy cream. Use coconut milk or almond milk instead. They add creaminess without dairy. You might want to add a bit of nutritional yeast for a cheesy taste. This keeps the soup rich and full of flavor. Adding vegetables boosts the soup's nutrition. You can toss in diced zucchini, bell peppers, or green beans. These will cook nicely in the broth. For more color, try adding sweet corn or peas. They bring a sweet crunch to the dish. Plus, the more veggies, the better! To store leftover soup, let it cool first. Transfer it to an airtight container. You can store it in the fridge for up to three days. Label the container with the date for easy tracking. This helps you remember when you made it. When reheating, pour the soup into a pot. Heat it on low to medium heat. Stir often to prevent sticking. If the soup seems thick, add a splash of chicken broth. This keeps the soup creamy and tasty. Always check for seasoning before serving. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. It can last for up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat it on the stove for the best flavor. Yes, you can make this soup ahead of time. The flavors blend well when it sits. Store it in the fridge for up to three days. Just reheat gently on the stove. If you want to freeze it, do so without the spinach. Add fresh spinach when you reheat. If you need a substitute, try half-and-half or whole milk. You can also use coconut cream for a dairy-free option. Another choice is to mix milk with a little butter. This keeps the soup creamy without the extra fat. Absolutely! To make this soup in a slow cooker, first brown the meatballs in a pan. Then, add the meatballs, vegetables, broth, and tomatoes to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and spinach before serving. - How to freeze meatballs for later use To freeze meatballs, cook them first and let them cool. Place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. They can last for up to three months. Just thaw and add them to your soup when ready! You learned how to make creamy Italian meatball soup from start to finish. We explored key ingredients, cooking steps, and helpful tips for juicy meatballs. You can even try variations to suit your taste. Don’t forget the best ways to store leftovers. This soup warms the heart and satisfies any craving. Enjoy making this dish with loved ones. It's sure to be a hit at your table!

Savory Creamy Italian Meatball Soup

A hearty and creamy soup filled with flavorful meatballs and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 cup heavy cream
  • 2 cups fresh spinach
  • for garnish fresh basil leaves

Instructions
 

  • In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, 1 minced garlic clove, Italian seasoning, salt, and pepper. Mix until well combined, then form into small meatballs (about 1 inch in diameter).
  • In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery, cooking until softened (about 4-5 minutes). Stir in the remaining minced garlic and cook for an additional minute.
  • Pour in the chicken broth and diced tomatoes; bring to a simmer.
  • Carefully add the meatballs to the pot, ensuring they are submerged in the broth. Simmer for about 15 minutes until the meatballs are cooked through.
  • Lower the heat and stir in the heavy cream, allowing the soup to warm gently.
  • Add the fresh spinach and stir until it wilts, about 2 minutes.
  • Taste and adjust seasoning as necessary with salt and pepper.

Notes

Serve hot in deep bowls, garnished with fresh basil leaves and an additional sprinkle of Parmesan cheese on top for added flavor.
Keyword creamy, Italian, meatballs, soup