Name: Delicious Creamy Italian Meatball Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 1 lb ground meat blend (beef, pork, veal, or 50/50 beef/pork); ½ cup breadcrumbs (plain or Italian); 1 large egg, lightly beaten; ¼ cup grated Parmesan cheese, plus more for serving; 2 cloves garlic, minced (for meatballs); 1 tsp dried oregano (for meatballs); ½ tsp dried basil (for meatballs); ½ tsp salt (for meatballs); ¼ tsp black pepper (for meatballs); 2 tbsp olive oil, divided; 1 large yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced (for soup base); ¼ tsp red pepper flakes (optional); 6 cups chicken broth (low sodium preferred); 1 cup small pasta (ditalini, orzo, or acini di pepe); ½ cup heavy cream (or half-and-half); ¼ cup fresh parsley, chopped; Salt and black pepper to taste

Description

This Creamy Italian Meatball Soup Recipe is the ultimate comfort food, featuring tender, flavorful meatballs in a rich, velvety, herb-infused broth. It’s easy to make and incredibly satisfying for the whole family.

Ingredients

1 lb ground meat blend (beef, pork, veal, or 50/50 beef/pork)
½ cup breadcrumbs (plain or Italian)
1 large egg, lightly beaten
¼ cup grated Parmesan cheese, plus more for serving
2 cloves garlic, minced (for meatballs)
1 tsp dried oregano (for meatballs)
½ tsp dried basil (for meatballs)
½ tsp salt (for meatballs)
¼ tsp black pepper (for meatballs)
2 tbsp olive oil, divided
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced (for soup base)
¼ tsp red pepper flakes (optional)
6 cups chicken broth (low sodium preferred)
1 cup small pasta (ditalini, orzo, or acini di pepe)
½ cup heavy cream (or half-and-half)
¼ cup fresh parsley, chopped
Salt and black pepper to taste

Instructions

1. Prepare Meatballs: In a large bowl, gently combine ground meat, breadcrumbs, egg, ¼ cup Parmesan, 2 cloves minced garlic, 1 tsp oregano, ½ tsp basil, ½ tsp salt, and ¼ tsp pepper. Roll into 1-inch meatballs.
2. Brown Meatballs: Heat 1 tbsp olive oil in a large Dutch oven or pot over medium-high heat. Brown meatballs in batches until golden on all sides. Remove and set aside.
3. Sauté Aromatics: Add remaining 1 tbsp olive oil to the pot. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in 2 cloves minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
4. Simmer Soup: Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer. Return browned meatballs to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes.
5. Cook Pasta: Add small pasta shapes to the simmering soup. Cook according to package directions until al dente.
6. Add Cream and Finish: Reduce heat to lowest setting. Slowly stir in heavy cream. Heat gently, stirring constantly, until warmed through (do not boil). Stir in fresh parsley. Taste and adjust seasoning with salt and pepper. Serve immediately with extra Parmesan.

Prep Time: 25 mins
Cook Time: 40 mins