Creamy Italian Meatball Soup (Print Version)
# Ingredients:
→ For the Meatballs
01 -
450g ground beef or a mix of beef and pork
02 -
1/4 cup breadcrumbs
03 -
1/4 cup grated Parmesan cheese
04 -
1 egg
05 -
2 cloves garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1 tablespoon fresh parsley, chopped
→ For the Soup
10 -
1 tablespoon olive oil
11 -
1 small onion, diced
12 -
2 cloves garlic, minced
13 -
2 celery stalks, chopped
14 -
1 can (14.5 oz) diced tomatoes
15 -
4 cups chicken or beef broth
16 -
1 teaspoon Italian seasoning
17 -
1/2 teaspoon salt
18 -
1/4 teaspoon black pepper
19 -
1 cup small pasta such as ditalini or elbow macaroni
20 -
1/2 cup heavy cream
21 -
1/2 cup grated Parmesan cheese
22 -
1 cup fresh spinach or basil, chopped
→ Optional Garnishes
23 -
Extra Parmesan cheese
24 -
Fresh basil or parsley
25 -
Crushed red pepper flakes
# Instructions:
01 -
In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, black pepper, and parsley. Mix gently until combined, avoiding overmixing. Roll the mixture into small 1-inch meatballs and set aside.
02 -
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.
03 -
In the same pot, add onion, celery, and garlic. Sauté until softened, about 3-4 minutes.
04 -
Add diced tomatoes and broth to the pot. Stir well, and season with Italian seasoning, salt, and black pepper. Return the meatballs to the pot and simmer for 15 minutes.
05 -
Stir in the pasta and simmer for 8-10 minutes until tender.
06 -
Reduce heat and stir in heavy cream and Parmesan cheese. Let it heat through for 2-3 minutes.
07 -
Stir in chopped spinach or basil until wilted. Taste and adjust seasoning if needed. Serve hot with extra Parmesan and fresh herbs.