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Creamy Italian Meatball Soup

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A hearty and comforting soup featuring savory Italian meatballs in a creamy broth with mushrooms, fresh spinach, and Parmesan cheese.

Ingredients

Scale
  • 2 tablespoons olive oil (for meatballs)
  • 3/4 cup minced onion (about 1/2 large onion)
  • 1 tablespoon minced garlic
  • 1 lb ground pork, beef, or veal
  • 1 lb Italian sausage (mild or hot)
  • 1 large egg
  • 1/2 cup Parmesan cheese
  • 1/2 cup plain bread crumbs (like panko)
  • 1/3 cup whole milk
  • 2 tablespoons finely chopped parsley
  • 1 heaping teaspoon dry Italian herb blend
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (for soup)
  • 1 1/2 cups diced onion (1 large onion)
  • 2 tablespoons minced garlic
  • 16 ounces cremini mushrooms, rinsed and sliced
  • 3 cups sliced carrot rounds (4–5 large carrots)
  • 4 stalks celery, coarsely chopped
  • 48 ounces beef stock
  • 2 teaspoons dry Italian herb blend
  • 1/4 teaspoon red pepper flakes
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • 8 ounces fresh spinach
  • Sea salt and pepper to taste

Instructions

  1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 3/4 cup minced onion and 1 tablespoon minced garlic; cook until softened.
  2. In a large bowl, combine cooked onion and garlic, ground pork or beef, Italian sausage, egg, Parmesan cheese, bread crumbs, milk, parsley, Italian herb blend, salt, and pepper. Mix well and form into meatballs.
  3. In the same skillet, brown the meatballs on all sides until cooked through. Remove and set aside.
  4. In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion, minced garlic, sliced mushrooms, carrots, and celery. Cook until vegetables are tender.
  5. Add beef stock, Italian herb blend, and red pepper flakes to the pot. Bring to a boil.
  6. Add browned meatballs to the soup. Reduce heat and simmer for 20 minutes.
  7. Stir in heavy cream, grated Parmesan cheese, chopped parsley, and fresh spinach. Cook until spinach wilts and soup is heated through.
  8. Season with sea salt and pepper to taste. Serve hot.

Notes

This soup can be made ahead and reheated, which allows the flavors to meld beautifully. For a lighter version, substitute half-and-half for heavy cream. Fresh parsley added at the end brightens the flavor.

Nutrition

Find it online: https://www.receipster.com/creamy-italian-meatball-soup/

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