Name: Creamy Italian Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: For the Meatballs:; 1 pound (450g) ground beef; ¼ cup breadcrumbs; ¼ cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon fresh parsley, chopped (optional); For the Soup:; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 celery stalks, chopped; 1 can (14.5 oz) diced tomatoes; 4 cups (1 liter) chicken or beef broth; 1 teaspoon Italian seasoning; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; 1 cup small pasta (such as ditalini or elbow macaroni); ½ cup heavy cream; ½ cup grated Parmesan cheese; 1 cup fresh spinach or basil, chopped; Optional Garnishes:; Extra Parmesan cheese; Fresh basil or parsley; Crushed red pepper flakes for a bit of heat

Description

This creamy Italian meatball soup is a rich and hearty dish, perfect for cozy evenings. With juicy meatballs, a creamy tomato-based broth, and tender pasta, it’s a family favorite that’s easy to make and meal prep-friendly. Whether served for dinner or enjoyed as leftovers, this comforting soup will warm you up on any cold day.

Ingredients

For the Meatballs:

1 pound (450g) ground beef

¼ cup breadcrumbs

¼ cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon fresh parsley, chopped (optional)

For the Soup:

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 celery stalks, chopped

1 can (14.5 oz) diced tomatoes

4 cups (1 liter) chicken or beef broth

1 teaspoon Italian seasoning

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 cup small pasta (such as ditalini or elbow macaroni)

½ cup heavy cream

½ cup grated Parmesan cheese

1 cup fresh spinach or basil, chopped

Optional Garnishes:

Extra Parmesan cheese

Fresh basil or parsley

Crushed red pepper flakes for a bit of heat

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Instructions

Prepare the Meatballs: Mix ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, pepper, and parsley in a bowl. Roll into 1-inch meatballs.
Cook the Meatballs: Heat olive oil in a pot, brown the meatballs for 2-3 minutes per side. Remove and set aside.
Sauté Vegetables: In the same pot, sauté onion, celery, and garlic until softened (about 3-4 minutes).
Build the Soup: Add diced tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer, adding meatballs back in. Simmer for 15 minutes.
Add Pasta: Stir in pasta and cook for 8-10 minutes until tender.
Make it Creamy: Stir in cream and Parmesan cheese. Heat through for 2-3 minutes.
Finish: Add spinach or basil, stir, and adjust seasoning. Serve hot, garnished with more cheese and fresh herbs.

Notes

Store leftovers in an airtight container for up to 3 days.
Freeze the soup without pasta for future use, and add fresh pasta when reheating.
Substitute heavy cream with coconut milk for a dairy-free version.