Description
A comforting and hearty soup filled with savory Italian meatballs, tender vegetables, and rich broth, offering a delightful taste of Italy in every spoonful.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup uncooked small pasta (such as ditalini or orzo)
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, for garnishing
Instructions
Begin by mixing your ground meat with Italian breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, salt, and pepper in a large bowl. Imagine the aromas wafting through your kitchen as you incorporate each ingredient. Don’t be shy; use your hands for the best blending! Once everything is well combined, shape the mixture into small meatballs. Aim for golf ball size; this will give you the perfect meatball that holds its shape while cooking.
Heat olive oil in a large pot over medium heat. As the oil begins to shimmer, carefully add the meatballs. Listen for that satisfying sizzle! Sear the meatballs until golden brown on all sides. This step is crucial as it locks in flavors and adds a wonderful texture. Remove the meatballs from the pot and set them aside on a plate. They’re not done yet, but they are well on their way!
In the same pot, add diced onion, carrots, and celery. Sauté these aromatics until they’re soft, about 5-7 minutes. As they cook, smile at the goodness unfolding before you; the fragrance speaks volumes. Then, stir in minced garlic and cook for an additional minute, allowing it to release its delightful aroma. Next, pour in the chicken broth, and bring everything to a gentle simmer. This broth will serve as the rich foundation of your Italian Meatball Soup.
Return the golden meatballs to the pot and gently stir them into the soup base. Incorporate diced tomatoes, Italian seasoning, and a pinch of red pepper flakes if you’re feeling adventurous. Allow the soup to simmer for at least 20-30 minutes. During this time, the flavors will meld beautifully and the meatballs will cook through, becoming tender and juicy.
Stir in heavy cream to the soup, introducing a classy richness that makes this Italian Meatball Soup truly indulgent. Taste and adjust seasoning as needed. Perhaps a little more salt or extra pepper? This is your culinary creation, so make it just the way you like!
Ladle the soup into bowls, garnishing with fresh basil or parsley for a pop of color. As you taste your creation, relish the warm, comforting blend of meatballs and soup flavors. Pair it with crusty bread and enjoy a hearty meal that surely warms the soul.
Notes
Cooking the Meatballs
When shaping meatballs, don’t overwork the mixture; gently combining ingredients ensures tenderness.
Cream Alternatives
If you prefer a lighter version, swap heavy cream with half-and-half or whole milk for a unique twist.
Storing Leftovers
This Italian Meatball Soup keeps well in the fridge for up to three days. Just reheat gently on the stovetop!
- Prep Time: 15 minutes
- Cook Time: 30 minutes