Description
This easy creamy meatball soup is a hearty, low carb, and warming dinner packed with vegetables and rich meatballs in a creamy broth.
Ingredients
Scale
- For the Meatballs
- 1 lb ground pork
- 1 lb Italian sausage
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1 large egg
- For the Soup
- 2 tablespoons olive oil
- 1 1/2 cups diced onions
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 cup chopped celery
- 48 oz beef stock
- 2 teaspoons dried Italian herb blend
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- For the Meatballs:
- Combine: Mix ground pork, Italian sausage, minced onion, garlic, and egg well in a large bowl.
- Shape: Roll mixture into 2" (golf ball sized) meatballs.
- Chill: Refrigerate meatballs for 1 hour to set.
- For the Soup:
- Brown Meatballs: Heat olive oil in a pot or dutch oven over medium-high heat. Add meatballs and brown on all sides for about 3-5 minutes per side. Remove and set aside.
- Cook Vegetables: In the same pot, add onions, garlic, carrots, mushrooms, and celery and cook until vegetables are soft, about 5-8 minutes.
- Simmer Soup: Add beef stock, dried herbs, red pepper flakes, salt, pepper, and browned meatballs. Increase heat to high and reduce stock by half while vegetables become tender.
- Add Cream: Turn heat off. Slowly add heavy cream while whisking vigorously to incorporate.
- Add Cheese: Return heat to medium and whisk in grated parmesan cheese.
- Thicken: Bring soup to a rolling boil and cook for 3-4 minutes to thicken.
- Serve: Remove from heat, garnish with chopped parsley, and serve hot.