Description
A warm and comforting creamy Italian meatball soup filled with rich flavors, tender meatballs, and fresh spinach in a velvety broth—perfect for cozy nights.
Ingredients
1 pound ground beef
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
2 tablespoons olive oil
1 onion, chopped
4 cups chicken broth
1 cup heavy cream
2 cups fresh spinach
1 cup diced tomatoes
Fresh basil, for garnish
Instructions
1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper.
2. Form the mixture into small 1-inch meatballs.
3. Heat olive oil in a large soup pot over medium heat. Brown the meatballs in batches for about 5 minutes. Remove and set aside.
4. In the same pot, sauté chopped onion for 3–4 minutes until translucent.
5. Pour in chicken broth and bring to a boil. Reduce to a simmer.
6. Return the meatballs to the pot and simmer for 15 minutes.
7. Stir in heavy cream and fresh spinach. Cook for 2 more minutes until spinach wilts.
8. Add diced tomatoes and stir to combine.
9. Ladle soup into bowls and garnish with fresh basil before serving.
Notes
Adjust seasonings to your taste—add more garlic or herbs if desired.
For a lighter version, substitute ground turkey for beef.
Use gluten-free breadcrumbs to make this recipe gluten-free.
Best enjoyed with crusty bread or a sprinkle of extra Parmesan.