Description
A warm and comforting soup filled with savory mini meatballs, fresh vegetables, and a luscious cream-based broth, perfect for family dinners.
Ingredients
- 1 lb ground beef or turkey
- ½ cup breadcrumbs
- 1 lightly beaten egg
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 3 cloves minced garlic
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 diced carrots
- 2 diced celery stalks
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup small pasta (such as ditalini or orzo)
- 1 cup chopped spinach or kale
- Dried basil to taste
- Dried oregano to taste
- Fresh parsley for garnish
- Extra Parmesan cheese for serving
Instructions
- In a mixing bowl, combine ground meat, breadcrumbs, beaten egg, Parmesan cheese, Italian seasoning, minced garlic, salt, and pepper. Mix thoroughly and form into small meatballs.
- In a large pot, heat olive oil over medium heat, then add chopped onion, carrots, and celery. Cook for about five minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the broth and bring to a gentle simmer.
- Add the meatballs to the simmering broth and cook for about 10 minutes until fully cooked.
- Stir in heavy cream, pasta, chopped spinach or kale, dried basil, and oregano. Allow to cook for an additional 5-7 minutes until pasta is tender.
- Adjust seasoning with salt and pepper as needed. Serve, garnished with fresh parsley and additional Parmesan cheese.
Notes
Chill meatballs before cooking to help them hold their shape. Feel free to customize the vegetable medley to your preference.
