Description
This Creamy Italian Meatball Soup is a comforting and hearty dish featuring tender homemade meatballs simmered in a flavorful tomato and chicken broth base, enriched with heavy cream, fresh spinach, and basil for a deliciously creamy and aromatic finish. Perfect for a cozy meal, this soup combines classic Italian flavors with a creamy texture that satisfies.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/3 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and sliced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
Finishing Ingredients
- 1 cup heavy cream
- 2 cups baby spinach
- 1/4 cup fresh basil, chopped
- Additional salt and pepper, to taste
- Grated Parmesan cheese for serving
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, bread crumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the meatballs: Roll the meat mixture into small, approximately 1-inch diameter meatballs, ensuring they are evenly sized for even cooking.
- Brown the meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches, cooking them until browned on all sides. Remove and transfer the browned meatballs onto a plate, setting them aside.
- Sauté the vegetables: In the same pot, add the chopped onion, celery, and carrots. Sauté for about 5 minutes, or until the vegetables soften and become fragrant.
- Add liquids and bring to boil: Pour in the chicken broth and diced tomatoes including their juice. Bring the mixture to a rolling boil.
- Simmer with meatballs: Reduce the heat to low and return the browned meatballs to the pot. Cover and let simmer for about 20 minutes, allowing the flavors to meld and the meatballs to cook through.
- Finish with cream and greens: Stir in the heavy cream, baby spinach, and fresh basil. Cook for an additional 5 minutes until the spinach wilts and the soup becomes creamy.
- Season to taste: Taste the soup and adjust seasoning with additional salt and pepper as desired for a balanced flavor.
- Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese before serving to add a salty, cheesy finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- You can prepare the meatballs in advance and refrigerate or freeze them to save time on cooking day.
- Use fresh herbs when possible for enhanced flavor; dried basil can be used if fresh is unavailable.
- Adjust the size of meatballs to preference; smaller meatballs will cook faster.
- Serve with crusty bread for a complete meal.
