Creamy Italian Meatball Soup

 

Ingredients:

For the Meatballs:

- 500g ground beef or ground chicken

- 1/2 cup breadcrumbs

- 1 egg

- 1/4 cup grated Parmesan cheese

- 2 cloves garlic, minced

- 1 teaspoon dried oregano

- Salt and black pepper to taste

- 2 tablespoons olive oil (for frying)

For the Soup:

- 1 tablespoon olive oil

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1 red bell pepper, diced

- 5 cups low-sodium chicken broth

- 1 cup heavy cream

- 2 cups baby spinach leaves

- 1 cup uncooked rotini or fusilli pasta

- 1/2 teaspoon crushed red pepper flakes (optional)

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Directions:

1. In a mixing bowl, combine ground meat, breadcrumbs,

egg, Parmesan, minced garlic, oregano, salt, and pepper.

Mix until just combined and form into small meatballs.

2. Heat olive oil in a large skillet over medium heat. Sear

the meatballs for 6–8 minutes, turning to brown all sides.

Set aside.

3. In a large pot, heat 1 tablespoon olive oil over medium

heat. Add onion and sauté until translucent, about 4–5

minutes.

4. Add garlic and red bell pepper. Cook for another 2–3

minutes until softened.

5. Pour in the chicken broth and bring to a boil. Add

pasta and reduce to a simmer. Cook for 8–10 minutes or

until pasta is nearly tender.

6. Stir in heavy cream and add the seared meatballs into

the soup. Simmer for another 8–10 minutes until the

meatballs are cooked through and flavors are well

combined.

7. Add baby spinach and stir until wilted. Season the

soup with crushed red pepper flakes (if using), salt, and

pepper to taste.

8. Garnish with chopped parsley and serve hot with

crusty bread on the side.

Prep Time: 20 minutes | Cooking Time: 30 minutes |

Total Time: 50 minutes

Kcal: 480 kcal | Servings: 4 servings