Description
This cozy, crowd-pleasing soup features tender meatballs, a silky creamy broth, pasta, and plenty of veggies. It’s easy to make, perfect for fall, and guaranteed to bring comfort to any table.
Ingredients
Scale
- 1 lb ground beef (or half beef, half pork)
- 1/3 cup Italian-style breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half or milk)
- 1 cup small pasta (ditalini or orzo)
- 1 tsp dried Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup grated parmesan cheese (for garnish)
- Fresh basil or parsley, chopped (for garnish)
Instructions
- In a mixing bowl, combine ground beef, breadcrumbs, parmesan, egg, parsley, garlic, salt, pepper, and oregano. Mix just until combined.
- Roll mixture into small balls, about 3/4-inch diameter (30-35 meatballs). Place on a plate or baking sheet.
- Optional: Heat 1 tbsp olive oil in a soup pot over medium heat. Brown meatballs in batches, about 3-4 minutes total. Remove to a plate.
- Add 1 tbsp olive oil to the pot. Sauté onion, carrots, and celery for 5-7 minutes until softened. Stir in garlic and cook another 30 seconds.
- Pour in chicken broth, Italian seasoning, and red pepper flakes (if using). Scrape up any browned bits. Bring to a gentle boil.
- Carefully drop meatballs into the simmering broth. Simmer uncovered for 12-15 minutes, until meatballs are cooked through.
- Add pasta and cook for 8-10 minutes, until al dente. Taste and adjust seasoning.
- Lower heat and stir in heavy cream. Heat gently for 2-3 minutes (do not boil).
- Ladle soup into bowls. Garnish with parmesan and fresh basil or parsley.
Notes
For gluten-free, use GF breadcrumbs and pasta. For vegetarian, use plant-based meatballs and vegetable broth. Brown meatballs for extra flavor, but you can skip for a softer texture. If soup thickens, add more broth. Cook pasta separately if making ahead. Chill meatballs before cooking for firmer texture. Add a dash of nutmeg or lemon zest for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: About 2 cups per serving
- Calories: 420
- Sugar: 5
- Sodium: 900
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 22
Keywords: meatball soup, creamy soup, Italian soup, comfort food, fall recipes, easy dinner, pasta soup, family meal