Creamy Italian Meatball Soup
A hearty and creamy soup filled with succulent meatballs and rich Italian flavors, perfect for family gatherings and cold evenings.
Ingredients
For the Meatballs
- 1 pound ground beef (Halal certified)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 piece egg
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- to taste Salt and pepper
For the Soup
- 6 cups chicken broth (Halal certified)
- 1 can (14 ounces) diced tomatoes
- 1 cup heavy cream
- 2 cups spinach (fresh or frozen)
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat your stovetop to medium heat. In a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
- In a large pot, heat the olive oil over medium heat. Carefully add the meatballs to the pot, browning them on all sides for about 5-7 minutes. You may need to do this in batches to avoid overcrowding. Once browned, remove them from the pot and set aside.
- In the same pot, add the chicken broth and diced tomatoes, scraping up any brown bits left from the meatballs for added flavor. Bring this mixture to a gentle boil.
- Return the meatballs to the pot, reduce the heat, and let them simmer in the broth for about 20 minutes.
- Lower the heat, then stir in the heavy cream, spinach, and oregano. Allow the soup to cook for another 5 minutes until the spinach is wilted and the soup is creamy. Taste and adjust seasoning if necessary.
- Serve hot, garnished with grated cheese or fresh herbs, and enjoy with crusty bread for dipping!
Notes
You can substitute ground beef with ground turkey or chicken for a Halal-friendly version. Be cautious with the amount of heavy cream to maintain balance in flavor. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on low heat, avoiding boiling.