Description
A comforting bowl of creamy Italian meatball soup filled with savory meatballs, vibrant vegetables, and a rich broth.
Ingredients
Scale
- 1 lb ground beef or ground turkey
- ½ cup breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup chopped spinach or kale
Instructions
- In a large mixing bowl, combine the ground meat, breadcrumbs, egg, Parmesan cheese, Italian seasoning, garlic, salt, and black pepper. Mix until just combined.
- Roll the mixture into one-inch meatballs and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Carefully place the meatballs in the skillet, browning on all sides for about 5-7 minutes. Remove from heat and set aside.
- In the same pot, sauté chopped onion, diced carrots, and diced celery over medium heat until tender.
- Add minced garlic and sauté for an additional minute.
- Pour in the chicken or vegetable broth and bring to a boil.
- Gently add the browned meatballs back into the pot and let the soup simmer.
- Stir in the heavy cream and chopped greens just before serving.
Notes
Pair with warm crusty bread or a simple side salad. Store leftovers in the refrigerator for up to three days or freeze for later use.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg
Keywords: Italian, meatball soup, creamy soup, comfort food, stew