Italian Meatball Soup Spinach

This smooth and savory Italian meatball soup pairs juicy handmade meatballs with fragrant veggies and al dente pasta in a thick, tomato-based broth. Adding cream and Parmesan gives it a silky smoothness that turns an ordinary soup into an indulgent comfort meal that'll warm you right up.

I came up with this soup when my Italian grandma stopped by during a freezing cold snap. She stood watching as I cooked, giving me an approving smile when I stirred in the cream at the end. These days, it's what we always make for our family get-togethers on Sundays.

Ingredients

• Ground beef: Makes tasty, tender meatballs; grab 80/20 for best taste and moisture, or try half beef, half pork for extra flavor
• Breadcrumbs: Keep your meatballs together without making them tough; go with plain or Italian-flavored ones
• Parmesan cheese: Brings a rich taste to meatballs and soup; always grate it fresh for maximum flavor
• Italian seasoning: Gives that authentic taste; look for mixes with oregano, basil and thyme
• Heavy cream: The magic touch that makes this soup extra special; don't substitute with lighter options
• Small pasta shapes: Try elbow macaroni or ditalini that scoop up just the right amount of broth
• Fresh spinach: Brings nice color, nutrients, and a subtle taste that cuts through the richness
• Diced tomatoes: Adds tang and richness; fire-roasted ones kick up the flavor even more
• Chicken or beef broth: The backbone of your soup; homemade is amazing, but good boxed broth works fine too

Step-by-Step Instructions

Prepare the Meatball Mixture:

Mix your ground beef with breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley in a big bowl. Use your fingers to combine everything just until it's mixed. Don't overwork it or you'll end up with hard meatballs. The mix should stick together but still feel light. Roll it into 1-inch balls - you'll make about 24 of them.

Brown the Meatballs:

Warm olive oil in a Dutch oven on medium heat until it's shiny. Add the meatballs with space between them. You might need to do this in batches. Let them cook without touching for 2 minutes, then flip and cook 2 more minutes. They should get nice and brown outside but stay a bit raw inside since they'll finish cooking in the soup. Put them on a plate for now.

Create the Flavor Base:

Throw the diced onion and celery into the pot with all those tasty meatball bits left behind. Cook for 3 minutes, stirring now and then, until they start getting soft. Add garlic and cook another 30 seconds until it smells good. This mix of flavors will make your whole soup taste amazing.

Build the Soup:

Add your tomatoes with all their juice, and scrape the bottom of the pot with a wooden spoon to get all those yummy browned bits. Pour in the broth, add Italian seasoning, salt, and pepper. Put the meatballs back in and bring everything to a gentle bubble. Half-cover the pot and let it cook for 15 minutes so the flavors can mix and the meatballs can finish cooking.

Add Pasta and Finish:

Drop your pasta straight into the bubbling soup. Cook it uncovered for as long as the package says, stirring occasionally so it doesn't stick together. Once the pasta feels right when you bite it, turn the heat down low and stir in the heavy cream and Parmesan. Let it warm through without boiling or the cream might separate.

Final Touches:

Gently mix in fresh spinach or basil and let it wilt for about a minute. Taste it and add more salt, pepper, or a squeeze of lemon if needed. Scoop into warm bowls and top with extra Parmesan, fresh herbs, and some red pepper flakes if you want a kick.

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The best moment when making this soup is watching what happens when the cream mixes with the tomato broth. I always stop and look at how the soup changes from clear to a gorgeous orange color. It reminds me of my grandma saying cooking is like watching little bits of magic if you pay attention to the details.

Storage and Reheating

You can keep this soup in the fridge for up to 3 days in a sealed container. The pasta will soak up more liquid the longer it sits, making the soup thicker over time. When you warm it up, add a splash of broth or water to thin it out how you like it. Heat it slowly on the stove over medium-low heat, giving it a stir now and then until it's hot all the way through.

Clever Substitutions

Feel free to switch things up based on what's in your kitchen. Ground turkey or chicken works great instead of beef if you want something lighter. If you can't do dairy, try coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. The soup tastes just as good with gluten-free pasta and breadcrumbs if you need those options.

Serving Suggestions

This rich meatball soup can stand alone as a full meal, but it's even better with some simple sides. Grab a loaf of crusty Italian bread or some garlic bread for soaking up all that yummy broth. If you want something fresher on the side, try a simple arugula salad with lemon dressing that'll cut through the creaminess of the soup.

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This hearty soup will definitely become a family favorite at your house. Each bowlful delivers the comfort and richness of homemade goodness that'll make everyone ask for seconds.

Frequently Asked Questions

→ How do I keep the meatballs intact while cooking?

Make sure the meatball mix isn’t too wet and has enough binding agents like egg and breadcrumbs. Gently form them without over-mixing and they should hold up beautifully.

→ Can I prep this dish ahead?

Totally! Just don’t combine the pasta with the soup if storing. Cook the pasta fresh before reheating for serving to keep it from soaking up too much liquid.

→ What can replace heavy cream?

If you’re out of heavy cream, use options like half-and-half, full-fat milk, or unsweetened coconut cream for a similar creamy texture.

→ Is this soup freezer-friendly?

Yes, but it’s better to leave out the cream and pasta before freezing. Add those fresh after you thaw and warm it up.

→ Which pasta type works well for this?

Small kinds like orzo, ditalini, or even tiny elbow macaroni fit perfectly alongside the meatballs and broth without stealing the show.

→ Can I swap ground beef for something leaner?

Yes, ground chicken or turkey works as a lighter option. You might want to boost the seasoning a bit since they’re milder in flavor.

→ What are some garnish ideas?

Sprinkle with Parmesan, chopped parsley, or a pinch of chili flakes for added flavor. A tiny drizzle of olive oil also works wonders!