Description
Creamy Italian Meatball Soup is a cozy, heartwarming dish featuring juicy meatballs in a rich, velvety brothβperfect for chilly evenings or family gatherings.
Ingredients
- Ground beef
- Italian breadcrumbs
- Parmesan cheese
- Fresh basil
- Carrots and celery
- Heavy cream
- Chicken broth
- Garlic
- Onion
- Olive oil
- Dried oregano and thyme
- Salt and pepper
Instructions
- Preheat the oven to 400Β°F (200Β°C). In a bowl, mix ground beef, breadcrumbs, grated parmesan, minced garlic, oregano, salt, and pepper until just combined.
- Form small meatballs (about 1 inch) with wet hands and place on a parchment-lined baking sheet. Bake for 20-25 minutes until browned.
- In a large pot over medium heat, sautΓ© chopped onions, carrots, and celery in olive oil until softened (5-7 minutes).
- Add minced garlic and herbs; cook for another minute until fragrant.
- Pour in low-sodium chicken broth and bring to a gentle simmer while scraping up any brown bits from the pot.
- Stir in heavy cream and baked meatballs; simmer for an additional 10-15 minutes to meld flavors.
- Before serving, mix in fresh basil leaves and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: - For a lighter option, substitute turkey or veggie meatballs. - Add extra fresh herbs for enhanced flavor. - Store leftovers in an airtight container for up to three days; reheat on the stovetop.