Description
Creamy Italian Meatball Soup is a hearty, comforting dish featuring tender Italian-style meatballs simmered in a rich and creamy broth loaded with vegetables like mushrooms, carrots, celery, and fresh spinach. The soup melds traditional Italian flavors with a smooth, velvety texture from the heavy cream and parmesan, making it perfect for a cozy family meal.
Ingredients
For the Meatballs:
- 2 tablespoons olive oil
- 3/4 cup minced onion (about 1/2 large onion)
- 1 tablespoon minced garlic
- 1 lb ground beef or veal
- 1 lb Italian sausage (mild or hot)
- 1 large egg
- 1/2 cup parmesan cheese
- 1/2 cup plain bread crumbs (like panko)
- 1/3 cup whole milk
- 2 tablespoons finely chopped parsley
- 1 heaping teaspoon dry Italian herb blend (less if using seasoned crumbs)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
For the Soup:
- 2 tablespoons olive oil
- 1 1/2 cups diced onion (1 large onion)
- 2 tablespoons minced garlic
- 16 ounces sliced cremini mushrooms, rinsed and sliced
- 3 cups sliced carrot rounds (4-5 large carrots)
- 4 ribs chopped celery, coarsely chopped
- 48 ounces beef stock
- 2 teaspoons dry Italian herb blend
- 1/4 teaspoon red pepper flakes
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 2 tablespoons chopped parsley
- 8 ounces fresh spinach
- Sea salt and freshly ground black pepper to taste
Instructions
- Sauté Meatball Onions and Garlic: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add 3/4 cup minced onion and cook until softened, about 5 minutes. Stir in 1 tablespoon minced garlic and cook for 1 minute more. Remove from heat and let cool slightly.
- Prepare Egg Mixture: In a small bowl, combine 1 large egg, 1/2 cup parmesan cheese, 1/2 cup plain bread crumbs, 1/3 cup whole milk, 2 tablespoons finely chopped parsley, 1 heaping teaspoon dry Italian herb blend, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Mix well and set aside to allow the bread crumbs to absorb the liquid.
- Mix Meatballs: In a large mixing bowl, combine 1 lb ground beef and 1 lb Italian sausage. Add the sautéed onions and garlic and the egg mixture. Mix thoroughly until all ingredients are well incorporated.
- Form and Broil Meatballs: Roll the mixture into bite-sized meatballs, about 1 inch in diameter, and place them on a parchment-lined rimmed baking sheet spaced about an inch apart. Position the oven rack about 10 inches from the broiler. Broil on high for approximately 8 minutes or until the meatballs are cooked through and browned on the outside.
- Sauté Soup Vegetables: In a large soup pot, heat 2 tablespoons olive oil over medium heat. Add 1 1/2 cups diced onion and cook for 8 minutes until softened and slightly caramelized, browning at the edges. Add 2 tablespoons minced garlic, 3 cups sliced carrot rounds, 4 ribs chopped celery, and 16 ounces sliced cremini mushrooms. Cook for another 6-8 minutes until the vegetables release liquid and begin to brown, adding more oil if necessary.
- Add Stock and Herbs: Pour in 48 ounces beef stock, stir in 2 teaspoons dry Italian herb blend and 1/4 teaspoon red pepper flakes. Add the broiled meatballs to the pot. Bring to a simmer and cook for 10 minutes to meld flavors. Add more stock if needed to cover contents.
- Add Cream and Spinach: Stir in 8 ounces fresh spinach, 2 cups heavy cream, 1 cup grated parmesan cheese, and 2 tablespoons chopped parsley. Simmer gently for 5 minutes more to combine flavors. Taste and adjust seasoning with sea salt and freshly ground black pepper as desired.
Notes
- Skip softening the onions for the meatballs if you prefer a slight crunch from the onions.
- To prevent meatball mixture from sticking to your hands while rolling, wet your hands with a little water or oil.
- When making this recipe ahead, add fresh spinach towards the end of reheating the soup for fresher flavor.
- For gluten-free option, use gluten-free panko bread crumbs.
- Add cooked pasta or rice to make the soup more filling.
- Substitute kale or other leafy greens for the spinach, or use sautéed veggies like zucchini or cauliflower instead of mushrooms.
- Use premade frozen meatballs to save time.
