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Creamy Italian Meatball Soup | Cozy Dinner Favorite

Creamy Italian Meatball Soup in a rustic kitchen
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Rich, comforting, and packed with bold Italian flavors, this Creamy Italian Meatball Soup combines tender meatballs, a creamy tomato-based broth, and hearty pasta for the perfect cozy meal. Every spoonful is filled with delicious flavors, making it a must-try for any soup lover!

Ingredients

Scale

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

Instructions

1. In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, black pepper, and parsley. Mix gently until combined.

2. Roll the mixture into small 1-inch meatballs and set aside.

3. Heat a large pot or Dutch oven over medium heat with olive oil. Sear the meatballs for 2-3 minutes per side until browned. Set aside.

4. In the same pot, add onion, celery, and garlic. Sauté until softened, about 3-4 minutes.

5. Add diced tomatoes and broth. Stir well. Season with Italian seasoning, salt, and black pepper.

6. Return the meatballs to the pot and simmer for 15 minutes.

7. Stir in the pasta and simmer for 8-10 minutes until tender.

8. Reduce heat and stir in heavy cream and Parmesan cheese. Let it heat through for 2-3 minutes.

9. Stir in chopped spinach or basil until wilted. Taste and adjust seasoning if needed.

10. Serve hot with extra Parmesan and fresh herbs.

Notes

For a lighter version, use ground turkey or chicken in place of beef.

To save time, use pre-cooked meatballs or store-bought ones.

This soup stores well in the fridge for up to 3 days and can be frozen without the pasta added (add fresh pasta when reheating).

Find it online: https://cookingwithramsay.com/creamy-italian-meatball-soup/