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Creamy Italian Meatball Soup

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A cozy dish packed with tender meatballs, hearty pasta, and a creamy broth, perfect for chilly evenings.

Ingredients

  • 1 pound ground beef or pork
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 4 cups chicken or vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 cup heavy cream
  • 8 ounces pasta (e.g., ditalini or elbow)
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried basil

Instructions

  1. Prepare the meatballs: In a large bowl, mix together the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Form the mixture into small meatballs, about 1-inch in size.
  2. Brown the meatballs: In a large pot, heat a bit of oil over medium heat. Add the meatballs and brown them on all sides, cooking for about 5 minutes.
  3. Set meatballs aside: Remove the browned meatballs from the pot and set them aside on a plate.
  4. Start the soup base: In the same pot, add the chicken broth and diced tomatoes. Bring everything to a simmer.
  5. Cook the pasta: Add your choice of pasta to the pot and cook according to the package instructions until al dente, usually about 7-10 minutes.
  6. Combine ingredients: Once the pasta is tender, stir in the heavy cream, reserved meatballs, chopped parsley, and dried basil.
  7. Heat through: Let the soup cook for another 5-10 minutes, allowing the flavors to meld.
  8. Serve: Adjust seasoning as needed and serve the soup hot, garnished with additional parsley if desired.

Notes

Avoid overmixing the meatball mixture to prevent tough meatballs. Adjust thickness with additional broth if necessary.

Find it online: https://easytocooknow.com/creamy-italian-meatball-soup-recipe/