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Creamy Meatball Soup Recipe

Meatball Soup Recipe
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A hearty and creamy meatball soup featuring tender homemade meatballs in a rich tomato broth with vegetables, pasta, and spinach.

Ingredients

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  • For the Meatballs:
  • 1 large egg, lightly beaten
  • 1/2 cup heavy cream (or milk)
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 3 cloves garlic, finely diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lb ground beef (80% lean)
  • 1/2 lb ground pork
  • For the Soup:
  • 1 tbsp butter
  • 1 medium yellow onion, diced
  • 1 cup diced bell peppers (red, green, or a mix)
  • 2 tbsp tomato paste
  • 3 cups chicken broth
  • 1 1/2 cups beef broth (or additional chicken broth)
  • 2 (14.5 oz) cans diced tomatoes, undrained
  • 1 tsp hot sauce (optional)
  • 1 tsp Worcestershire sauce
  • 1/2 cup heavy cream
  • 2 cups packed baby spinach
  • 1 cup dry pasta (such as cavatappi or ditalini)
  • Salt and black pepper to taste

Instructions

  1. First, prepare the meatballs: In a large bowl, combine the beaten egg, heavy cream, Italian breadcrumbs, grated Parmesan, diced garlic, salt, and pepper. Add the ground beef and ground pork. Mix gently until just combined, being careful not to overmix.
  2. Roll the mixture into 1-inch meatballs. You should get about 30-35 meatballs.
  3. In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Brown the meatballs in batches for 2-3 minutes until nicely colored on all sides. They don’t need to be cooked through. Remove the browned meatballs and set aside.
  4. In the same pot, melt the butter over medium-low heat. Add the diced yellow onion and cook slowly for about 10 minutes until slightly caramelized.
  5. Add the diced bell peppers and cook for another 4 minutes.
  6. Stir in the minced garlic, tomato paste, hot sauce (if using), Worcestershire sauce, and any additional seasonings like Italian herbs. Cook for 1 minute until fragrant.
  7. Pour in the chicken broth, beef broth, and undrained diced tomatoes. Bring the soup to a boil, then reduce the heat to a simmer. Let it simmer uncovered for 15 minutes, or longer to develop a richer flavor, stirring occasionally.
  8. Return the browned meatballs to the soup. Add the dry pasta and cook according to package directions until al dente.
  9. Stir in the heavy cream and baby spinach until the spinach wilts. Season the soup with additional salt and pepper to taste.
  10. Serve hot and enjoy your hearty meatball soup.

Notes

    Find it online: https://www.masterthecook.com/creamy-meatball-soup-recipe/