Description

Hearty and comforting Italian-style meatball soup in a creamy tomato broth, loaded with tender meatballs, vegetables, and pasta — perfect for a cozy meal.

Ingredients

Units Scale

1 lb ground beef (or mix of beef and pork)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cups low‑sodium chicken broth
1 (14.5 oz) can diced tomatoes
1 cup heavy cream
3/4 cup small pasta (acini di pepe or orzo)
2 cups fresh baby spinach
2 tablespoons chopped fresh basil (plus more for garnish)
Grated Parmesan, for serving

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Instructions

In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper until just blended. Form into 1‑inch meatballs.
Heat olive oil in a large pot over medium heat. Brown meatballs in batches until lightly golden, about 4–5 minutes per side; transfer to a plate.
Add onion, carrots, and celery to the pot; sauté until softened, about 5 minutes.
Stir in chicken broth and diced tomatoes. Return meatballs to the pot, bring to a simmer.
Add pasta and cook until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
Lower heat and stir in heavy cream and spinach; cook until spinach wilts and soup is heated through, about 2–3 minutes.
Stir in fresh basil. Taste and adjust seasoning with salt and pepper.
Ladle soup into bowls, garnish with extra basil and a sprinkle of Parmesan, and serve warm.

Notes

Swap heavy cream for half‑and‑half or whole milk for a lighter version.
Use turkey or chicken for leaner meatballs.
Make meatballs ahead and freeze before cooking—add straight to the simmering soup.
Add extra veggies like zucchini or bell pepper for more color and nutrients.
For a gluten‑free version, use gluten‑free breadcrumbs and pasta.

Nutrition

Serving Size: 1½ cups
Calories: 320 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 95 mg