A comforting and creamy Italian meatball soup that combines savory meatballs with rich broth and fresh ingredients.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
1/2 pound Italian sausage, casings removed
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
4 cups chicken broth
1 can (14.5 ounces) diced tomatoes
1 cup heavy cream
2 cups fresh spinach
1 cup small pasta (like ditalini or orzo)
1 tablespoon olive oil
Additional grated Parmesan cheese for serving
Instructions
In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, black pepper, oregano, and basil. Mix until well combined. Form into small meatballs, about 1 inch in diameter.
In a large pot, heat olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove meatballs and set aside.
In the same pot, add chicken broth and diced tomatoes. Bring to a simmer, scraping the bottom of the pot to deglaze.
Add the meatballs back into the pot and let simmer for 15 minutes.
Stir in the heavy cream and pasta. Cook until the pasta is tender, about 8-10 minutes.
Add the fresh spinach and cook until wilted, about 2 minutes. Adjust seasoning if needed.
Serve hot, garnished with additional grated Parmesan cheese.
Notes
For a lighter version, substitute ground turkey for the beef and sausage.
Add vegetables like carrots or zucchini for extra nutrition and flavor.