Description
A hearty and comforting bowl of creamy Italian meatball soup, perfect for cold evenings.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 cup pasta (small shapes like ditalini or macaroni)
- 1 cup heavy cream
- Fresh basil for garnish
Instructions
- Make the meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix until well combined, then form into small meatballs.
- Brown the meatballs: In a large pot, heat a little oil over medium heat. Add the meatballs and cook them until browned on all sides. Once golden, remove them and set aside.
- Simmer the broth: In the same pot, pour in the chicken broth and add the crushed tomatoes. Bring to a simmer.
- Cook the pasta: Stir in the pasta and cook according to package instructions until just al dente.
- Add cream: Lower the heat and slowly stir in the heavy cream, allowing the soup to become rich and creamy.
- Combine: Return the meatballs to the pot and let everything simmer together for a few more minutes until everything is heated through.
- Serve: Ladle the soup into bowls, garnishing with fresh basil for a fragrant finish.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. Stir gently when adding cream to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg