Creamy Italian Meatball Soup
A warm and hearty soup that combines meatballs, vegetables, and a creamy broth, perfect for cold days.
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.
Notes
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.
Nutrition
Serving: 1gCalories: 620kcalCarbohydrates: 45gProtein: 32gFat: 32gSaturated Fat: 16gSodium: 860mgFiber: 3gSugar: 6g
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