Creamy Italian Meatball Soup

Creamy Italian Meatball Soup is a delightful dish that warms the soul and tantalizes the taste buds. As the chill of winter sets in, there’s nothing quite like a steaming bowl of this comforting soup to bring a sense of coziness to your home. Originating from the heart of Italy, this recipe combines the rich flavors of seasoned meatballs, fresh herbs, and a velvety broth that envelops you in warmth. I’ve always been captivated by how this dish brings families together, making it a staple at gatherings and cozy dinners alike. People adore this Creamy Italian Meatball Soup not just for its incredible taste, but also for its satisfying texture. The tender meatballs, combined with the creamy broth, and vibrant vegetables, create a symphony of flavors that dance on your palate. Plus, it’s a convenient dish that can be prepared in one pot, making cleanup a breeze. Whether you’re serving it on a chilly evening or at a festive gathering, this soup is sure to impress and leave everyone asking for seconds!

Ingredients:
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
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:
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. Shape the mixture into small meatballs, about 1 inch in diameter, yielding around 20-24 meatballs. In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, avoiding overcrowding. Cook for about 5-7 minutes, turning occasionally until browned on all sides. They don’t need to be fully cooked through. Remove the meatballs from the skillet and set aside, covering them with foil to keep warm. In the same skillet, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened and the onion is translucent. Add the chicken broth and diced tomatoes (with juices) to the skillet. Stir to combine. Bring to a gentle boil, then reduce heat to low and let simmer for about 10 minutes. Add the browned meatballs back into the pot and stir gently. Pour in the heavy cream and stir until well combined. If desired, add red pepper flakes for a little heat. Let the soup simmer for an additional 10-15 minutes, stirring occasionally. Once the meatballs are cooked through, add the chopped spinach and stir in, allowing it to wilt for about 2-3 minutes. Serve hot, garnished with fresh basil.

Notes:
– For a lighter version, you can substitute ground turkey for the beef and pork.
– Feel free to add other vegetables like zucchini or bell peppers for extra nutrition.
– This soup can be stored in the refrigerator for up to 3 days and freezes well for future meals.

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