Creamy Italian Meatball Soup Ultimate
This Creamy Italian Meatball Soup is a comforting and flavorful dish perfect for a chilly evening. Tender meatballs simmer in a rich, creamy tomato broth, creating a hearty and satisfying meal that's sure to be a family favorite.
Equipment
- Large bowl
- Measuring cups and spoons
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Knife
- Cutting board
- Garlic press or mincer
- Optional: Immersion blender
Ingredients
- 1 pound ground beef 80/20 blend
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- ½ cup heavy cream
- ¼ cup chopped fresh basil, for garnish
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, Italian breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, dried oregano, salt, and pepper.
- Gently mix until just combined. Do not overmix.
- Roll the mixture into 1-inch meatballs.
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Pour in chicken broth, crushed tomatoes, and tomato sauce.
- Stir in dried basil, oregano, and red pepper flakes (if using).
- Bring to a simmer.
- Gently add the meatballs to the soup.
- Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, allowing the meatballs to cook through and the flavors to meld.
- Stir in heavy cream.
- Season with salt and pepper to taste.
- Garnish with fresh basil before serving.
Notes
For the creamiest soup, ensure the heat is on low before adding the heavy cream. Avoid boiling the soup after adding the cream to prevent curdling. Dairy-free alternatives include cashew cream or full-fat coconut milk. An immersion blender can be used to partially blend the soup for a thicker texture. The soup can be made 2-3 days in advance or frozen for 2-3 months. Add spinach, kale, zucchini, or bell peppers for extra vegetables. Small pasta shapes can be added 15 minutes before the soup is done. Serve with crusty bread, a side salad, or garlic bread.