Description
A rich and savory Italian meatball soup that’s made creamy with a blend of cheeses and herbs. Perfect for a cozy meal, packed with hearty meatballs, tender vegetables, and comforting broth.
Ingredients
Scale
- Meatballs
- 1 pound ground beef
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Soup
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Meatball Preparation:
- Step 1: In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently until just combined.
- Step 2: Shape mixture into 1-inch meatballs and set aside on a plate.
- Soup Preparation:
- Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until vegetables are tender, about 5-7 minutes.
- Step 2: Add chicken broth, dried basil, and red pepper flakes. Bring to a simmer.
- Step 3: Gently add meatballs to the simmering broth. Cover and cook for 20 minutes, until meatballs are cooked through.
- Step 4: Stir in heavy cream and shredded mozzarella cheese. Cook, stirring occasionally, until cheese has melted and soup is creamy.
- Step 5: Season with salt and pepper to taste. Garnish with chopped parsley before serving.