Creamy Italian Meatball Soup
A comforting and hearty soup featuring juicy meatballs in a rich, creamy broth, perfect for chilly nights.
Ingredients
For the Meatballs
- 1 pound ground beef or Italian sausage Choose your preferred protein.
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese For additional flavor.
- 1 large egg Acts as a binder.
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Soup
- 8 cups chicken or beef broth Use high-quality broth.
- 1 can (15 oz) crushed tomatoes
- 1 cup heavy cream For a creamy texture.
- 1 teaspoon Italian seasoning
- 2 cups pasta (like small shells or ditalini) Adjust cooking time as needed.
- Fresh basil for garnish Adds freshness to the dish.
Instructions
Preparation
- In a mixing bowl, combine the ground beef or Italian sausage with bread crumbs, grated Parmesan cheese, egg, minced garlic, salt, and pepper. Mix until fully incorporated.
- Shape the mixture into small meatballs, about 1 inch in diameter.
Cooking the Soup
- In a large pot, pour in the chicken or beef broth along with the crushed tomatoes. Place over medium heat and bring to a simmer.
- Once the broth is simmering, gently add the meatballs and cook for 10 to 15 minutes, or until they’re cooked through.
- Stir in the heavy cream and Italian seasoning. Add the pasta and cook until tender, about 8 to 10 minutes.
Serving
- Ladle the soup into bowls and garnish with fresh basil. Serve hot, optionally with crusty bread.
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Notes
Customize meatballs with different proteins and herbs. Use high-quality broth for better flavor. Store leftovers in airtight containers; refrigerate for up to 3 days or freeze for up to 3 months.