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Creamy Italian Meatball Soup

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A hearty bowl of comfort featuring savory Italian meatballs in a creamy broth with mushrooms, fresh spinach, and Italian herbs.

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 minced onion and garlic; sauté until softened.
  2. In a large bowl, combine ground pork, Italian sausage, sautéed onion and garlic, egg, parmesan cheese, bread crumbs, milk, parsley, Italian herb blend, salt, and pepper. Mix well and form into small meatballs.
  3. Brown meatballs in the skillet over medium heat until cooked through. Remove and set aside.
  4. In a large pot, heat 2 tablespoons olive oil. Add diced onion, garlic, mushrooms, carrots, and celery; sauté until vegetables are tender.
  5. Add beef stock, Italian herb blend, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Stir in heavy cream, parmesan cheese, and chopped parsley. Add cooked meatballs and fresh spinach. Simmer until spinach wilts and soup is heated through.
  7. Season with sea salt and pepper to taste. Serve hot.

Notes

This soup can be made ahead and reheated, allowing flavors to meld beautifully. For a lighter version, substitute half-and-half for heavy cream. Adding fresh spinach at the end preserves its vibrant color and nutrients.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-italian-meatball-soup/