Description
Creamy Italian Meatball Soup is a hearty and comforting dish featuring tender Italian meatballs simmered in a flavorful broth with pasta, fresh vegetables, and a creamy finish of heavy cream and Parmesan cheese. Perfect for an easy dinner, this soup combines the richness of traditional Italian flavors with the warmth of a homemade soup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 cup small pasta (like ditalini or orzo)
- 20 to 25 small frozen or homemade Italian meatballs
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach or kale, roughly chopped
Seasonings
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, then sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Seasonings: Stir in the minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Cook for an additional minute to release the flavors.
- Simmer Soup Base: Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Add Meatballs and Pasta: Carefully add the Italian meatballs and pasta to the boiling broth. Reduce the heat to a simmer and cook for 10 to 12 minutes, or until the pasta is tender and the meatballs are heated through.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until well combined and creamy.
- Incorporate Greens: Add the chopped spinach or kale and cook for another 2 to 3 minutes until the greens are wilted.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream to reduce fat content.
- This soup works well with turkey or chicken meatballs as a lower-fat alternative.
- Store leftovers in the refrigerator for up to 3 days; reheat carefully and add a splash of broth if the soup thickens too much.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
