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Creamy Italian Meatball Sou Recipe

Creamy Italian Meatball Sou Recipe
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★★★★★

5.1 from 15 reviews

A rich and comforting Creamy Italian Meatball Soup featuring tender homemade meatballs simmered in a flavorful tomato and cream-based broth, enhanced with fresh vegetables and herbs for a hearty meal.

Ingredients

Scale

Meatballs

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup heavy cream
  • 1 cup spinach, chopped
  • 1 teaspoon red pepper flakes (optional)
  • Fresh basil for garnish

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef and ground pork. Add the breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined, being careful not to overmix to keep the meatballs tender.
  2. Shape the Meatballs: Form the mixture into small meatballs about 1 inch in diameter, yielding approximately 20-24 meatballs.
  3. Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, avoiding overcrowding. Cook for 5-7 minutes, turning occasionally until browned on all sides but not fully cooked through. Remove and set aside, covering with foil to keep warm.
  4. Sauté the Vegetables: In the same skillet, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened and onions are translucent.
  5. Build the Soup Base: Add the chicken broth and diced tomatoes (including juices) to the skillet. Stir to combine and bring to a gentle boil.
  6. Simmer the Soup: Reduce the heat to low and let the soup simmer for about 10 minutes to develop flavors.
  7. Add Meatballs to the Soup: Return the browned meatballs to the pot, stirring gently to combine.
  8. Incorporate Heavy Cream: Pour in the heavy cream and stir well to create the creamy base of the soup.
  9. Add Heat (Optional): Add red pepper flakes if you desire a slight kick of heat, stirring to incorporate.
  10. Final Simmer: Let the soup simmer for an additional 10-15 minutes, stirring occasionally, until the meatballs are cooked through and flavors meld.
  11. Add Spinach and Finish: Stir in the chopped spinach and allow it to wilt for about 2-3 minutes.
  12. Serve: Ladle the soup into bowls and garnish with fresh basil. Serve hot for a delicious and comforting meal.

Notes

  • To keep meatballs tender, avoid overmixing the meat mixture.
  • Make meatballs uniform in size for even cooking.
  • Use fresh parsley and basil for best flavor.
  • You can substitute half-and-half for heavy cream to reduce richness slightly.
  • Red pepper flakes are optional and can be adjusted to taste based on heat preference.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Ensure meatballs are fully cooked through before serving by simmering adequately.
  • Gluten-free breadcrumbs can be used to make the recipe gluten-free if needed.

Nutrition

Keywords: Creamy Italian Meatball Soup, Italian Meatballs, Creamy Tomato Soup, Comfort Food, Easy Italian Soup

Find it online: https://topreci.com/creamy-italian-meatball-sou-recipe/