Description
A cozy and hearty Italian-inspired soup featuring tender meatballs simmered in a creamy herb-infused broth with vegetables and spinach for a comforting, satisfying meal.
Ingredients
- 1 pound Italian meatballs (homemade or pre-cooked)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1/2 cup small pasta (such as ditalini, optional)
Instructions
- If using raw meatballs, cook them fully by baking or pan-searing, then set aside.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery, cooking until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and add Italian seasoning, basil, salt, and black pepper.
- If using pasta, add it now and simmer until tender.
- Add cooked meatballs and simmer for about 10 minutes to blend flavors.
- Reduce heat and stir in heavy cream and Parmesan cheese.
- Add spinach and cook until wilted.
- Taste and adjust seasoning before serving.
Notes
- Frozen pre-cooked meatballs can be simmered directly in the broth.
- Use half-and-half for a lighter version.
- Skip pasta for a low-carb option.
- Add extra broth when reheating if soup thickens.
- Freeze without pasta for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg
