Description
This Creamy Italian Meatball Soup is a comforting and hearty dish perfect for chilly days. Packed with savory Italian meatballs, tender vegetables, pasta, and a creamy broth, this soup is a satisfying one-pot meal that the whole family will love.
Ingredients
Scale
Italian Meatballs:
1 pound Italian-style meatballs (homemade or frozen)
Vegetables:
1 tablespoon olive oil, 1 small yellow onion (diced), 2 garlic cloves (minced), 2 carrots (peeled and sliced), 2 celery stalks (sliced)
Soup Base:
4 cups chicken broth, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Additional:
2 cups fresh spinach (roughly chopped), 1/2 cup small pasta (like ditalini or orzo), fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot, sauté onion, garlic, carrots, and celery until softened.
- Cook Meatballs: Add meatballs to the pot, cook until lightly browned.
- Simmer: Pour in chicken broth, add pasta, simmer until pasta is tender and meatballs are cooked.
- Add Creamy Base: Stir in heavy cream, Parmesan cheese, seasonings, simmer gently.
- Finish: Add spinach, cook until wilted. Serve hot, garnished with parsley and extra Parmesan if desired.
Notes
- Frozen fully cooked meatballs can be added directly to the soup—just increase simmering time.
- For a lighter version, use half-and-half instead of heavy cream.
- This soup also works great with turkey or chicken meatballs.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 870mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
