Description
This Creamy Italian Meatball Soup is a comforting and hearty family dinner option that combines tender meatballs, flavorful broth, tender pasta, and fresh spinach in a creamy tomato base. Perfect for chilly evenings, it’s easy to prepare and full of rich Italian flavors.
Ingredients
Scale
Meatballs
- 1 lb Ground Beef or Turkey (lean meat recommended)
- 1/2 cup Italian-seasoned Breadcrumbs
- 1 large Egg
- 1/4 cup Parmesan Cheese
Soup Base
- 2 tbsp Olive Oil
- 1 medium Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 tbsp Italian Seasoning
- 4 cups Chicken Broth
- 28 oz Crushed Tomatoes
- 2 cups Rotini Pasta
Additions & Garnish
- 4 cups Baby Spinach
- 1 cup Heavy Cream
- To taste Kosher Salt
- To taste Fresh Cracked Pepper
- 1/4 cup Shaved Parmesan
- 2 tbsp Chopped Parsley
Instructions
- Prepare Meatballs: In a mixing bowl, combine ground beef or turkey with Italian-seasoned breadcrumbs, egg, and Parmesan cheese. Mix well and form the mixture into small meatballs. If using frozen meatballs, ensure they are fully thawed before cooking.
- Heat Oil and Sauté Onion: Heat olive oil in a large pot over medium heat. Add diced yellow onion along with a pinch of salt and pepper. Sauté for 6 to 8 minutes until the onions are caramelized and translucent, developing a sweet and tender base for the soup.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning. Cook for about 1 minute to bloom the spices and unleash their aroma, creating a fragrant foundation for the soup.
- Deglaze the Pot: Pour a splash of chicken broth into the pot, scraping any browned bits off the bottom to incorporate all flavors. Then add the remaining chicken broth, crushed tomatoes, rotini pasta, and prepared meatballs into the pot.
- Simmer the Soup: Bring the soup to a gentle simmer. Cover the pot and cook on low heat for 12 to 15 minutes, until the pasta is tender but still al dente and the meatballs are cooked through.
- Add Spinach and Cream: Stir baby spinach and heavy cream into the soup. Continue cooking gently while stirring until the spinach wilts and the soup is heated evenly, creating a creamy and vibrant texture.
- Season and Garnish: Taste the soup and adjust seasoning with kosher salt and freshly cracked pepper as needed. Serve hot, topped with shaved Parmesan cheese and freshly chopped parsley for an appealing finish and extra flavor.
Notes
- For a lighter soup, substitute heavy cream with half-and-half.
- Use dairy-free alternatives like nutritional yeast and flax egg for vegan or dairy-free adaptations.
- Frozen meatballs can be used for convenience but thaw before adding to soup.
- Other short pasta shapes such as ditalini or shells can be substituted for rotini.
- Baby spinach can be swapped with kale or other leafy greens for variation.
- To reduce sodium, use low-sodium broth and adjust added salt accordingly.
