Description
When the wind’s howling and you need comfort fast, this Creamy Italian Meatball Soup brings all the cozy vibes. Think tender herb-packed meatballs floating in a rich, creamy tomato broth with spinach and Parmesan for that extra hug factor. Ready in just over 30 minutes, it’s simple, soul-warming, and guaranteed to make your kitchen smell like an Italian trattoria.
Ingredients
For the Meatballs:
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1 lb ground beef (or turkey/chicken)
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½ cup breadcrumbs (or panko)
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¼ cup grated Parmesan cheese
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1 egg
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2 cloves garlic, minced
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1 tsp Italian seasoning
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Salt & pepper to taste
For the Soup:
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4 cups chicken broth (or veggie broth)
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1 can (14.5 oz) diced tomatoes (with juice)
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1 cup heavy cream (or half-and-half)
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2 cups fresh spinach (or kale)
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Fresh basil & extra Parmesan for garnish
Instructions
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Meatball Magic: Mix meatball ingredients gently. Roll into 1-inch balls.
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Simmer the Broth: Bring broth & tomatoes to simmer in a large pot.
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Meatball Drop: Add meatballs gently. Simmer 10-12 mins (don’t stir for first 5 mins!).
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Creamy Finish: Lower heat, stir in cream & spinach. Cook until spinach wilts.
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Garnish & Serve: Ladle into bowls, top with basil & Parmesan. Grab crusty bread for dunking!
Notes
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Dairy-free? Use full-fat coconut milk instead of cream.
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Want spice? Add red pepper flakes to meatballs or broth.
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Hearty meal? Stir in cooked pasta or rice at the end.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 400 kcal per serving
- Fat: 25g
- Carbohydrates: 12g
- Protein: 30g