Description
Creamy Italian meatball soup made with juicy baked meatballs simmered in a creamy tomato broth with Parmesan, garlic, and basil. A hearty and comforting soup perfect for family dinners.
Ingredients
For the meatballs:
1 pound ground beef or beef-pork blend
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
For the soup:
2 tablespoons olive oil
1 small onion diced
3 cloves garlic minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes optional
1 can crushed tomatoes (28 ounces)
4 cups chicken or beef broth
1 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
Fresh basil for garnish
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
Roll mixture into 1-inch meatballs and place on baking sheet. Bake 15–18 minutes until browned and cooked through.
Heat olive oil in a soup pot. Add onion and cook until softened, about 5 minutes. Stir in garlic, Italian seasoning, and red pepper flakes.
Add crushed tomatoes and broth. Bring to a simmer.
Add baked meatballs to soup. Simmer 10 minutes.
Reduce heat to low and stir in cream and Parmesan. Simmer 5 minutes more.
Season with salt and pepper. Garnish with basil and extra Parmesan. Serve hot.
Notes
Do not overmix meatball mixture or they will be tough.
Bake meatballs for less grease and better texture.
Add spinach or kale for extra greens.
Freeze soup for up to 2 months in airtight containers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
Keywords: creamy Italian meatball soup, Italian soup with meatballs, creamy tomato meatball soup, hearty Italian comfort food, meatball soup recipe