Creamy Italian Meatball Soup
This Creamy Italian Meatball Soup is a warm, velvety, and totally cozy one-pot miracle that's perfect for busy weeknights or lazy Sundays. Protein-packed meatballs in a savory broth with a touch of creaminess, this dish is a family favorite and freezer-friendly!
Ingredients
For the Meatballs
- 1 pound ground beef Can substitute ground turkey for leaner meatballs.
- 1/2 cup breadcrumbs Panko can be used for a lighter texture.
- 1/4 cup grated Parmesan cheese Essential for umami flavor; don't skip.
- 1 large egg
- 2 cloves garlic, minced
For the Soup Base
- 4 cups chicken broth Store-brand can be used to keep costs down.
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 cup heavy cream Can be substituted with half-and-half for a lighter option.
Instructions
Preparation
- In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper.
- Form the mixture into ping-pong sized meatballs.
Cooking
- In a large pot, heat the chicken broth and add canned tomatoes and Italian seasoning.
- Bring to a simmer and add the meatballs.
- Simmer for 15-20 minutes until meatballs are cooked through.
- Stir in the heavy cream and heat through. Adjust salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
Keep meatballs uniform for even cooking. You can freeze the raw meatballs on a tray and bag them for later use. For storage, keep in fridge for up to 4 days, or freeze for up to 3 months. Reheat gently to avoid breaking the cream down. Pair with crusty bread or green salad.