Creamy Meatball Soup
Ingredients
For The Meatballs
For The Soup
Steps
1
Prepare the meatballs:
In a bowl, mix the ground beef, breadcrumbs, egg, minced garlic, diced onion, Parmesan cheese, parsley, salt, and pepper until well combined.
Roll the mixture into small, bite-sized meatballs.
In a bowl, mix the ground beef, breadcrumbs, egg, minced garlic, diced onion, Parmesan cheese, parsley, salt, and pepper until well combined.
Roll the mixture into small, bite-sized meatballs.
2
Cook the meatballs:
Heat a large skillet over medium heat. Add a little oil and cook the meatballs until browned on all sides (they do not need to be fully cooked as they will finish cooking in the soup). Remove and set aside.
Heat a large skillet over medium heat. Add a little oil and cook the meatballs until browned on all sides (they do not need to be fully cooked as they will finish cooking in the soup). Remove and set aside.
3
Start the soup:
In a large pot, melt the butter or heat the olive oil over medium heat.
Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
Add the carrots and potatoes, and cook for another 5 minutes.
In a large pot, melt the butter or heat the olive oil over medium heat.
Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
Add the carrots and potatoes, and cook for another 5 minutes.
4
Simmer the soup:
Pour in the broth and add the Italian seasoning. Bring to a gentle boil.
Lower the heat to a simmer and add the browned meatballs to the pot. Simmer for 20 minutes, or until the vegetables are tender and the meatballs are fully cooked.
Pour in the broth and add the Italian seasoning. Bring to a gentle boil.
Lower the heat to a simmer and add the browned meatballs to the pot. Simmer for 20 minutes, or until the vegetables are tender and the meatballs are fully cooked.
5
Finish with cream:
Stir in the heavy cream and diced tomatoes (if using). Simmer for another 5 minutes, but do not let the soup boil after adding the cream.
Season with salt and pepper to taste.
Stir in the heavy cream and diced tomatoes (if using). Simmer for another 5 minutes, but do not let the soup boil after adding the cream.
Season with salt and pepper to taste.
6
Serve:
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or rolls.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or rolls.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 588kcal 29%
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Fat 36g 55%
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Saturated Fat 16g 80%
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Carbohydrates 30g 10%
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Fiber 3g 12%
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Sugar 8g 16%
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Protein 30g 60%
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Cholesterol 130mg 43%
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Sodium 1,050mg 43%
Percent Daily Values are based on a 2,000 calorie diet.
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