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- 1 pound ground beef or turkey - 1/4 cup finely grated Parmesan cheese - 1/4 cup seasoned breadcrumbs - 1 large egg - 1 cup heavy cream - 4 cups low-sodium chicken broth I love using ground beef for its rich flavor, but turkey works well too. The grated Parmesan cheese adds a nice depth to the meatballs. Seasoned breadcrumbs help bind the meatballs, while the egg gives them a tender texture. Heavy cream makes the soup creamy and dreamy. Low-sodium chicken broth keeps the soup light and flavorful. - 1 medium onion, finely diced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 2 cloves garlic, minced The onion, carrots, and celery form a classic base. These veggies add sweetness and depth. Minced garlic gives a punch of flavor. Sautéing these together brings out their natural sweetness, making the soup even more comforting. - 1 teaspoon dried Italian seasoning - Salt and freshly ground black pepper, to taste - Fresh basil leaves, torn, for garnish Italian seasoning brings a blend of herbs that adds warmth. Salt and pepper enhance all the flavors. Fresh basil is the final touch, adding color and a fresh aroma. It makes each bowl feel special. {{ingredient_image_2}} - In a large bowl, mix the ground beef or turkey, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. - Use your hands to combine the ingredients. Don’t overmix; this helps keep the meatballs tender. - Next, shape the mixture into small meatballs, about 1 inch wide. Place them on a plate or baking sheet and set aside. - Heat olive oil in a large pot over medium heat. - Add diced onion, carrots, and celery. Cook them for 5 to 7 minutes until soft and clear. Stir often so they cook evenly. - Carefully add the meatballs to the pot in a single layer. Brown them gently, turning occasionally for about 5 to 6 minutes. - Pour in the diced tomatoes with their juice and the chicken broth. - Bring the soup to a gentle simmer. Let it cook uncovered for 15 minutes to blend the flavors. - Add your small pasta to the pot. Cook it according to package directions until it is al dente. Stir to avoid sticking. - Lower the heat and slowly mix in the heavy cream. Heat for another 5 minutes, stirring gently. - Taste your soup and add more salt and pepper if needed. - Remove it from the heat and let it sit for a few minutes. This helps thicken the soup. - Serve the soup hot in bowls, and don’t forget to add torn fresh basil on top for a lovely touch. To make great meatballs, avoid overmixing. Mix the meat and other ingredients just enough to combine. Overmixing makes them tough. For browning, use medium heat. Heat your pan with olive oil first. Add meatballs in a single layer. Turn them gently to brown all sides. This gives great flavor and color. Adjust your seasonings to suit your taste. Start with salt and pepper, then add more if needed. Fresh herbs like basil add a bright touch. Torn basil leaves make a lovely garnish. Cook your pasta according to the package instructions for perfect texture. Add it to the soup at the right time. If you add it too early, it can get mushy. When adding cream, lower the heat. Stir it in slowly and gently. This helps keep the soup creamy and delicious. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables can significantly elevate the flavor of your soup. Consider using fresh garlic and basil for a richer taste. Adjusting Creaminess: For a lighter soup, reduce the amount of heavy cream or substitute with half-and-half. This will still give you a creamy texture without being too rich. Meatball Variations: Experiment with different types of ground meat or even plant-based alternatives for a unique twist on this classic soup! Perfect Pasta Cooking: To prevent the pasta from becoming mushy, add it to the soup towards the end of the cooking process and ensure it's cooked al dente. {{image_4}} You can switch up the meat in this recipe. Ground turkey or chicken works well. These options offer a lighter feel while keeping the flavor rich. If you want to skip meat altogether, try plant-based meat. It mimics ground beef and still tastes great. This soup is flexible with pasta. You can use small types like orzo or ditalini. If you need gluten-free options, there are many small gluten-free pasta brands out there. They cook well and keep the soup hearty. You can jazz up your soup with Mediterranean flavors. Adding olives or capers gives it a nice twist. You can also play with spices. A pinch of red pepper flakes can add heat. Or, try fresh herbs like thyme or oregano for a burst of freshness. To keep your creamy Italian meatball soup fresh, you need to store it right. After the meal, let the soup cool to room temperature. Then, pour the leftovers into an airtight container. Place it in the fridge if you plan to eat it within three days. If you want to keep it longer, freezing is the best option. For freezing, use freezer-safe containers or bags. Make sure to leave some space for the soup to expand. You can freeze it for up to three months. When you're ready to enjoy it again, just thaw it in the fridge overnight before reheating. When you’re ready to enjoy the soup, there are a few easy ways to reheat it. The best method is using the stovetop. Simply pour the soup into a pot over medium heat. Stir it often to heat evenly. This method helps keep the soup creamy and delicious. You can also microwave it. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This will help warm it without losing that creamy texture. If the soup looks too thick, add a splash of broth or cream to bring it back to life. For refrigerated soup, aim to eat it within three days. If you see any signs of spoilage, like an off smell or mold, it’s best to throw it away. When stored in the freezer, the soup can last for about three months. After that, it may lose flavor and texture. Always trust your senses; if something seems off, it’s safer to toss it. Yes, you can prepare this soup ahead of time. Make the soup as usual, but stop before adding the cream and pasta. Cool it down, then store it in the fridge for up to three days. When you're ready to serve, heat the soup and add the cream and pasta. This keeps the pasta from getting mushy. This soup pairs well with several tasty sides. Here are some ideas: - Crusty Italian bread for dipping - A fresh green salad with vinaigrette - Garlic breadsticks for a fun twist - A sprinkle of extra Parmesan cheese on top These sides enhance the meal and make it more filling. Yes, there are alternatives to heavy cream. Here are some options: - Whole milk gives a lighter touch - Half-and-half for a creamier feel - Coconut milk for a dairy-free choice - Cream cheese can add a rich taste Each option provides its own twist on the soup's flavor while keeping it creamy. This blog covered how to make Creamy Italian Meatball Soup with rich flavors. We discussed the main ingredients like ground beef, vegetables, and spices. You learned step-by-step instructions for preparing the meatballs and building the soup. I shared tips for perfecting your dish and creative variations to try. Finally, we covered storage and reheating for leftovers. Enjoy making this tasty soup, and remember, cooking is about fun and creativity!

Creamy Italian Meatball Soup

A rich and hearty soup filled with tender meatballs, vegetables, and creamy broth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 pound ground beef (or ground turkey for a lighter option)
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup seasoned breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 can (14.5 oz) diced tomatoes in juice
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • to taste Freshly ground black pepper
  • 1 cup small pasta (like orzo or ditalini)
  • to taste Fresh basil leaves, torn, for garnish

Instructions
 

  • In a large mixing bowl, combine the ground beef (or turkey), grated Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, and a generous pinch of salt and pepper. Mix until just combined; avoid overmixing for tender meatballs.
  • Form the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or baking sheet. Set aside.
  • In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables until they are softened and translucent, approximately 5-7 minutes. Stir occasionally to ensure even cooking.
  • Carefully add the meatballs to the pot in a single layer. Cook, gently rotating them, until they are browned on all sides, about 5-6 minutes.
  • Stir in the diced tomatoes (with their juices) and the chicken broth. Bring the mixture to a gentle simmer, then cook uncovered for 15 minutes, allowing the flavors to meld beautifully.
  • Add the small pasta to the pot, cooking according to package instructions until it's al dente. Stir occasionally to prevent sticking.
  • Once the pasta is cooked, lower the heat and slowly stir in the heavy cream. Heat gently for an additional 5 minutes, stirring occasionally, until everything is warmed through.
  • Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed.
  • Remove the pot from heat and let the soup sit for a few minutes; this will help thicken the soup slightly.
  • Serve the soup hot in bowls, garnished with torn fresh basil leaves for a vibrant finish and a touch of aromatic flavor.

Notes

Consider serving the soup with a side of crusty Italian bread for dipping, and a sprinkle of extra Parmesan cheese on top for added richness.
Keyword creamy, Italian, meatballs, soup