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Easy Creamy Meatball Soup with Vegetables

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A comforting and hearty soup featuring tender meatballs, fresh vegetables, and a creamy broth that’s perfect for chilly days.

Ingredients

Scale
  • 1 pound ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 cup chopped spinach
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix well and form into 1-inch meatballs.
  2. Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs and set aside.
  3. In the same pot, add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
  4. Pour in chicken broth and bring to a boil. Return meatballs to the pot, reduce heat, and simmer for 15 minutes.
  5. Stir in heavy cream, peas, spinach, and red pepper flakes if using. Cook for an additional 5 minutes until heated through and spinach is wilted.
  6. Season with salt and pepper to taste. Serve hot.

Notes

For a lighter version, substitute heavy cream with half-and-half or milk. You can also add other vegetables like zucchini or potatoes for extra heartiness.

Nutrition

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

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