Description
This hearty and creamy Italian meatball soup is the perfect cozy dish, filled with flavorful meatballs, vegetables, and a creamy broth. A delicious meal for chilly days!
Ingredients
Scale
- 1 lb ground beef or turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup spinach or kale, chopped
- 1/2 cup small pasta (like ditalini or orzo)
- 2 tablespoons olive oil
Instructions
- Make the meatballs:
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper.
- Roll the mixture into small meatballs, about 1 inch in diameter.
- Cook the meatballs:
- Heat olive oil in a large pot over medium heat. Brown the meatballs in batches, about 4-5 minutes per side. Remove and set aside.
- Prepare the soup base:
- In the same pot, add chicken broth, diced tomatoes, and pasta. Bring to a simmer and cook for 8-10 minutes, or until the pasta is tender.
- Add the cream and vegetables:
- Stir in the heavy cream and chopped spinach (or kale), then return the meatballs to the pot. Let it simmer for another 5-7 minutes, until the meatballs are cooked through and the soup is creamy.
- Serve:
- Ladle the soup into bowls and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal
- Fat: 20g
- Carbohydrates: 22g
- Protein: 28g