why make this recipe
Creamy Italian Meatball Soup is a warm and hearty dish that combines the comforting flavors of meatballs, vegetables, and creamy broth. This soup is perfect for cold days, family gatherings, or a simple weeknight dinner. It’s an easy recipe that brings great taste with minimal effort, making it a favorite for many home cooks.
how to make Creamy Italian Meatball Soup
Ingredients:
- 1 pound ground beef or turkey
- 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
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups chicken or vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups cooked pasta (like small shells or elbow macaroni)
- Fresh parsley for garnish
Directions:
- In a bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well and form the mixture into small meatballs.
- Heat the olive oil in a large pot over medium heat. Add the meatballs to the pot and cook until browned on all sides. Once browned, remove the meatballs and set them aside.
- In the same pot, add the chopped onion, diced carrot, and diced celery. Cook until the vegetables are softened.
- Pour in the chicken or vegetable broth and the diced tomatoes; bring the mixture to a simmer.
- Add the browned meatballs back to the pot and cook for 15-20 minutes.
- Stir in the heavy cream and cooked pasta, and heat the soup through.
- Serve hot, garnished with fresh parsley.
how to serve Creamy Italian Meatball Soup
Serve Creamy Italian Meatball Soup in bowls. You can add an extra sprinkle of Parmesan cheese on top for more flavor or serve it with crusty bread. It pairs well with a fresh salad for a complete meal.
how to store Creamy Italian Meatball Soup
Allow any leftover soup to cool completely, then transfer it to an airtight container. Store the soup in the refrigerator for up to 3-4 days. To freeze, place the soup in a freezer-safe container and it can be kept for up to 3 months. Thaw it in the fridge overnight before reheating.
tips to make Creamy Italian Meatball Soup
- To save time, you can use pre-made meatballs instead of making your own.
- Adjust the thickness of the soup by adding more or less broth or cream, depending on your preference.
- Feel free to add more vegetables, such as spinach or bell peppers, for added nutrition.
variation
You can change the type of meat used in the meatballs, using chicken or a meat substitute for a lighter option. Additionally, you can try different pasta shapes or skip pasta altogether for a gluten-free version.
FAQs
1. Can I make this soup ahead of time?
Yes, you can make it a day in advance. Just store it in the fridge and reheat before serving.
2. Is this soup suitable for freezing?
Yes, the soup can be frozen. Make sure to let it cool completely and use a freezer-safe container.
3. Can I use a different kind of cream?
Yes, you can use half-and-half or a dairy-free alternative if you prefer. Just keep in mind that it may change the flavor and texture of the soup.
Creamy Italian Meatball Soup
Ingredients
For the meatballs
- 1 pound ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 stalk celery, diced
- 4 cups chicken or vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups cooked pasta (like small shells or elbow macaroni)
- Fresh parsley for garnish
Instructions
Preparation
- In a bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well and form the mixture into small meatballs.
- Heat the olive oil in a large pot over medium heat. Add the meatballs to the pot and cook until browned on all sides. Once browned, remove the meatballs and set them aside.
- In the same pot, add the chopped onion, diced carrot, and diced celery. Cook until the vegetables are softened.
Cooking
- Pour in the chicken or vegetable broth and the diced tomatoes; bring the mixture to a simmer.
- Add the browned meatballs back to the pot and cook for 15-20 minutes.
- Stir in the heavy cream and cooked pasta, and heat the soup through.
- Serve hot, garnished with fresh parsley.