Creamy Italian Meatball Soup Recipe
This creamy soup features tender, herb-infused meatballs simmered in a flavorful broth, finished with pasta and spinach for a comforting one-pot meal.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots sliced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 14.5 oz diced tomatoes
- 1 teaspoon Italian seasoning
- salt
- pepper
Meatballs
- 1 lb ground beef
- 0.5 cup seasoned bread crumbs
- 0.25 cup grated Parmesan cheese
- 1 egg beaten
- 2 tablespoons fresh parsley chopped
- salt
- pepper
Finishing
- 8 oz small pasta
- 1 cup heavy cream
- 2 cups fresh spinach
Instructions
Soup Base
- Heat 2 tablespoons olive oil over medium in a large pot, then add diced onion, sliced carrots, and chopped celery. Cook until golden-edged and tender, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Pour in chicken broth, diced tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer.
Meatballs
- In a bowl, combine ground beef, seasoned bread crumbs, grated Parmesan, beaten egg, chopped parsley, salt, and pepper. Mix gently, then refrigerate for 10 minutes.
- Form into 1-inch meatballs and carefully add them to the simmering soup. Cover and cook until meatballs are cooked through, about 20 minutes.
Finishing
- Stir in pasta and cook until al dente, about 10 minutes.
- Remove pot from heat. Stir in heavy cream and fresh spinach, allowing the leaves to wilt before serving.
Notes
Let the meatball mixture rest in the fridge for 10 minutes before shaping to help it hold together.
Reheat leftovers gently over low heat, adding a splash of broth if the soup thickens more than you like.