Comfort in a bowl! This creamy, hearty meatball soup is packed with flavor, pasta, and tender meatballs.
Why You Will Love This Recipe
This Creamy Italian Meatball Soup is not just a meal; it’s a warm embrace on a chilly day. With rich flavors and a delightful creamy texture, it brings together the best of Italian cuisine in a single bowl. The combination of homemade or store-bought meatballs, tender pasta, and fresh spinach creates a comforting dish that is both satisfying and nourishing. Whether you’re looking for a quick weeknight dinner or a cozy meal to share with loved ones, this soup is perfect for any occasion.
Introduction
As the temperatures drop and the days grow shorter, there’s nothing quite like a bowl of warm soup to lift your spirits. This Creamy Italian Meatball Soup is a celebration of flavors and textures that will transport you straight to Italy with every spoonful. Imagine tender meatballs simmered in a rich, creamy broth, accompanied by perfectly cooked pasta and vibrant spinach. It’s a dish that not only fills your stomach but also warms your heart. In this article, I’ll guide you through the process of creating this comforting masterpiece, sharing tips and tricks along the way to ensure your soup turns out perfectly every time.
Ingredients:
- 1 batch homemade meatballs (or 18-20 oz. bag of frozen meatballs, thawed)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 32 oz. chicken broth
- 28 oz. can crushed tomatoes
- 8 oz. (about 2 ½ cups) uncooked rotini pasta
- 2 cups baby spinach
- ½ cup heavy cream
- Kosher salt
- Freshly cracked pepper
- Shaved Parmesan and freshly chopped parsley for garnish
Preparation:
Step 1:
If using homemade meatballs, prepare them ahead of time. You can make them from scratch using ground beef, breadcrumbs, eggs, and your favorite seasonings. Alternatively, if you’re short on time, thaw a bag of frozen meatballs according to package instructions.
Step 2:
In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced yellow onion along with a generous pinch of kosher salt and freshly cracked pepper. Sauté the onion for about 6-8 minutes, stirring occasionally, until it becomes soft and caramelized.
Step 3:
Add the minced garlic, Italian seasoning, and tomato paste to the pot. Stir frequently for about 1 minute, allowing the garlic to become fragrant. Pour in a splash of chicken broth to deglaze the pot, scraping up any flavorful bits stuck to the bottom.
Step 4:
Next, stir in the remaining 32 oz. of chicken broth, the 28 oz. can of crushed tomatoes, uncooked rotini pasta, and the meatballs. Season the mixture with a couple of large pinches of salt and pepper. Bring the soup to a simmer over medium-high heat.
Step 5:
Once simmering, reduce the heat to low and cover the pot. Allow the soup to simmer for 12-15 minutes, or until the pasta is al dente. Finally, stir in the 2 cups of baby spinach and ½ cup of heavy cream, cooking just until the spinach wilts and the soup is heated through. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with shaved Parmesan and freshly chopped parsley.
Serving Suggestions:
This Creamy Italian Meatball Soup is delicious on its own, but you can elevate your meal by serving it with a side of crusty garlic bread or a fresh green salad. Pair it with a glass of Italian red wine for a truly authentic experience. For a bit of extra flair, consider topping the soup with a drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes for added heat.
Tips:
- Meatball Variations: Feel free to experiment with different proteins for your meatballs, such as turkey or chicken, for a lighter option. You can also add grated Parmesan cheese to the meat mixture for extra flavor.
- Vegetable Add-ins: For more nutrition, consider adding diced carrots, celery, or bell peppers when sautéing the onions. These vegetables will add depth and sweetness to the soup.
- Make Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. The flavors will deepen as it sits. Reheat gently on the stove before serving.
- Freezing: If you want to make a larger batch, this soup freezes well. Just be sure to leave out the heavy cream until you reheat it, as it can separate when frozen.
- Adjusting Creaminess: If you prefer a lighter soup, you can reduce the amount of heavy cream or substitute it with half-and-half or whole milk.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutritional Information (per serving):
- Calories: ~350
- Protein: 20g
- Sodium: 850mg
Conclusion
This Creamy Italian Meatball Soup is a delightful dish that brings comfort and joy to the table. It’s easy to prepare and can be customized to suit your taste preferences. Whether you’re cooking for yourself or entertaining guests, this soup is sure to impress with its rich flavors and hearty ingredients. So gather your loved ones, serve up a warm bowl, and enjoy the wonderful taste of Italy right at home!
Questions and Answers about this Recipe:
- Can I use store-bought meatballs instead of homemade?
Absolutely! Using store-bought meatballs is a great time-saver. Just be sure to thaw them before adding them to the soup, and follow the package instructions for cooking if needed. - What can I substitute for heavy cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, try using coconut milk or a plant-based cream alternative. - How can I make this soup vegetarian?
To make this soup vegetarian, you can use plant-based meatballs and vegetable broth instead of chicken broth. You can also add more vegetables like zucchini or mushrooms for added texture. - Can I add more vegetables to the soup?
Yes! This soup is very versatile. You can add diced carrots, celery, or bell peppers during the sautéing process for extra nutrition and flavor. - How long does this soup last in the fridge?
The soup can be stored in the refrigerator for up to three days. Just be sure to store it in an airtight container. Reheat gently on the stove before serving.
