Description
A comforting, hearty soup featuring juicy Italian-style meatballs in a creamy broth with vegetables and pasta.
Ingredients
Units
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup cooked pasta (orzo or ditalini)
- 1 cup baby spinach
- 2 tbsp chopped fresh parsley
- Optional: red pepper flakes for heat
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix gently and form into 1-inch meatballs.
- Heat olive oil in a large pot over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides (about 5 minutes); remove and set aside.
- In the same pot, add onion, carrots, and celery; sauté until vegetables are tender, about 5 minutes.
- Pour in chicken broth and bring to a simmer.
- Return meatballs to the pot and simmer for 10 minutes, ensuring meatballs are cooked through.
- Stir in heavy cream and cooked pasta; heat gently for 2–3 minutes without boiling.
- Add baby spinach and chopped parsley, stir until spinach wilts.
- Adjust seasoning with salt, pepper, and red pepper flakes if using. Serve hot.
Notes
- You can substitute ground turkey or chicken for a lighter option.
- For a lower-fat version, use half-and-half instead of heavy cream.
- Make-ahead: meatballs can be prepared up to a day ahead and refrigerated.
- Add a squeeze of lemon juice for brightness.
Nutrition
- Serving Size: 1¾ cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 95 mg