Cozy Up with Creamy Italian Meatball Soup Magic
This Italian Meatball Soup is a comforting and rich dish perfect for cozy family dinners.
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Servings: 6 bowls
Calories: 350kcal
Equipment
- large bowl
- large pot or Dutch oven
- plate
Ingredients
For the Meatballs
- 1 pound ground beef or turkey Choose lean options for a healthier twist.
- ½ cup breadcrumbs Helps bind the meatballs while adding a lovely texture.
- ¼ cup grated Parmesan cheese Adds a salty, rich flavor that elevates the meatballs.
- 1 large egg Acts as a binder, keeping your meatballs moist.
- 2 cloves garlic, minced Infuses the meatballs with aromatic goodness.
- 1 teaspoon dried Italian herbs A must for authentic Italian flavor.
- ½ teaspoon salt Enhances overall flavor, so adjust to your taste.
- ¼ teaspoon black pepper A dash adds a touch of warmth.
For the Soup Base
- 4 cups chicken or vegetable broth Choose your favorite for a comforting base.
- 1 cup heavy cream Gives the soup that luscious, creamy texture.
- 1 cup diced carrots Adds sweetness and color to the soup.
- 1 cup diced celery Brings a fresh crunch and depth of flavor.
- 1 cup diced potatoes Ensures a hearty, filling consistency.
- 1 cup frozen green peas For a pop of color and extra nutrients.
For Garnish
- ¼ cup fresh parsley, chopped Brightens the dish and adds a fresh flavor.
Instructions
Preparation
- In a large bowl, combine ground beef or turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried Italian herbs, salt, and black pepper. Mix everything until well combined.
- Roll the meat mixture into small meatballs, about 1 inch in diameter, and place them on a plate.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the meatballs on all sides for about 6-8 minutes. Remove and set aside.
- In the same pot, sauté diced carrots, celery, and potatoes for about 5 minutes until they start to soften.
- Pour in the broth and bring to a gentle boil. Then reduce heat and let simmer for about 10 minutes.
- Return the browned meatballs to the pot, stir in the heavy cream and frozen green peas, and let simmer for an additional 10-15 minutes.
- Taste and adjust the seasoning with more salt and pepper if needed. Serve in bowls, topped with fresh parsley.
Notes
For the best flavor, use fresh ingredients and do not overmix the meatball mixture. Adjust the soup's consistency with broth if it thickens too much.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 28g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 800mg | Potassium: 600mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3000IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 3mg