Creamy Italian Meatball Soup with Spinach and Parmesan
By Emma Collins
Prep
20 min
Cook
40 min
Total
60 min
Servings
6
Level
Easy
This Italian meatball soup with cream sauce takes 1 hour to make and cleans up quickly when cooked in a Dutch oven. I cook this Italian meatball soup with cream sauce on weekdays as an easy weeknight dish that includes browned meatballs, tomato broth, and spinach. You only need one pot, a Dutch oven.
I mix the meatball ingredients until combined and form 1-inch meatballs, stopping before completely mixing the ingredients to avoid tough meatballs. I brown meatballs in batches, leaving browned bits in the pan. I stir the browned bits and chicken broth into the tomatoes with a spoon to add flavor to the sauce.
The cream is stirred in after taking the soup off the heat and ending the boil. I heat the cream by stirring in some of the soup broth, then stir in the spinach to wilt. If you're also adding pasta, I recommend using a short pasta and cooking it during the last 10 to 12 minutes of the soup cooking time or until it's al dente.
Hot soup with extra Parmesan cheese and parsley is suggested. Suitable dippers include garlic bread and other types of hard rolls. A green salad with oil and vinegar dressing would pair well with soup for a full meal. To serve the meal in advance, cook the pasta separately and add it shortly before serving to avoid soggy pasta.
Why this recipe works
- One Dutch oven is used for browning and making soup, and spinach is added to the soup at the end. Less cleanup after dinner.
- It feeds 6 people in 1 hour, that's 20 minutes of prep time and 40 minutes of cooking time.
- The meatballs cook and brown in the broth. No other pans are required.
- Small pasta is optional. Leave small pasta out if you don't want it in your soup.
- Prepare the dish ahead of time and add cooked pasta just before serving.
- Prepackaged frozen meatballs can save preparation time for meals when you don't have time to cook.
Ingredients
- •1 lb ground beef (80/20 lean to fat ratio is ideal)
- •½ lb ground pork
- •½ cup plain breadcrumbs
- •¼ cup grated Parmesan cheese (plus more for garnish)
- •1 large egg (lightly beaten)
- •2 cloves garlic (minced)
- •1 tsp Italian seasoning
- •½ tsp salt
- •¼ tsp black pepper
- •1 tbsp olive oil
- •1 large onion (chopped)
- •3 cloves garlic (minced)
- •28 oz can crushed tomatoes
- •6 cups chicken broth
- •½ cup small pasta (such as ditalini or orzo, optional)
- •½ cup heavy cream
- •2 cups fresh spinach (packed)
- •fresh parsley (for garnish)
Instructions
- 1
Gently mix the ground beef, ground pork, plain breadcrumbs, grated Parmesan cheese, lightly beaten egg, 2 cloves minced garlic, Italian seasoning, salt, and black pepper in a large bowl until just combined. Roll the mixture into 1-inch meatballs.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the meatballs in batches on all sides, then transfer them to a plate.
- 3
Add the chopped onion to the same pot and cook for 5 minutes until soft. Add the remaining 3 cloves minced garlic and cook for 1 minute more until fragrant.
- 4
Pour in the crushed tomatoes and chicken broth. Scrape the browned bits from the bottom of the pot with a spoon, then bring the soup to a simmer.
- 5
Return the meatballs to the pot. Reduce the heat, cover, and simmer for 20 minutes. If using pasta, add it during the last 10-12 minutes of cooking.
- 6
Remove the pot from the heat. Slowly stir in the heavy cream, then add the fresh spinach and stir until wilted.
- 7
Taste and adjust the seasoning if needed. Serve hot with extra Parmesan cheese and fresh parsley.
FAQ
Nutrition (per serving)
Calories
480
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