Creamy Italian Meatball Soup
A comforting bowl of Creamy Italian Meatball Soup with tender meatballs, hearty broth, and creamy goodness, perfect for a cozy dinner or a gathering with friends.
Ingredients
For the Meatballs
- 1 pound ground beef or Italian sausage Choose quality meat for the best flavor.
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese Freshly grated is preferred.
- 1 large egg For binding the meatballs.
- 2 cloves garlic, minced
- to taste salt and pepper Season to your liking.
For the Soup
- 8 cups chicken or beef broth Your choice of broth.
- 1 can (15 oz) crushed tomatoes
- 1 cup heavy cream Adjust for creaminess as desired.
- 1 teaspoon Italian seasoning
- 2 cups pasta (like small shells or ditalini) Use small pasta shapes for best results.
- to taste fresh basil for garnish Adds color and flavor.
Instructions
Preparation
- In a mixing bowl, combine the ground beef or Italian sausage with bread crumbs, grated Parmesan cheese, egg, minced garlic, salt, and pepper. Mix well and shape into small meatballs (about 1 inch in diameter) yielding around 20-24 meatballs.
Cooking
- In a large pot, pour in the chicken or beef broth and add the crushed tomatoes. Heat over medium heat until the broth begins to simmer.
- Gently add the meatballs to the pot without overcrowding. Cook for about 10 to 15 minutes until the meatballs are cooked through.
- Stir in the heavy cream and Italian seasoning, then add the pasta. Cook for an additional 8 to 10 minutes until the pasta is tender.
Serving
- Ladle the soup into bowls and garnish with fresh basil. Serve with crusty bread on the side.
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Notes
For a vegetarian version, substitute meat with plant-based alternatives and use vegetable broth. Store soup in airtight containers and refrigerate for up to 3 days or freeze for 2-3 months.