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Hearty Meatball Soup with Pasta, Spinach, and Cream Recipe

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4.4 from 56 reviews

This hearty Meatball Soup recipe features tender homemade meatballs simmered in a rich tomato and broth base, combined with pasta, spinach, and a splash of cream for a comforting meal perfect for any day. Layers of sautéed onions, bell peppers, garlic, and aromatic herbs create a flavorful soup, topped with creamy ricotta and Parmesan cheese for extra indulgence.

  • Total Time: 1 hour 20 minutes
  • Yield: 13 servings

Ingredients

For the Meatballs

  • 1 Tablespoon olive oil
  • 1 egg (beaten)
  • ½ cup heavy cream (can substitute with milk)
  • ½ cup Italian breadcrumbs
  • ¼ cup Parmesan cheese (finely grated)
  • 3 cloves garlic (finely diced)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ lb. ground beef (80% lean)
  • ½ lb. ground pork

For the Soup

  • 1 tablespoon butter
  • 1 yellow onion (diced)
  • ½ cup bell peppers (diced; red, green, or both)
  • 3 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 3 cups chicken broth
  • 1 ½ cups beef broth (can substitute chicken broth)
  • 2 (14.5 oz.) cans diced tomatoes, undrained
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon Worcestershire sauce
  • ½ cup heavy cream
  • 2 cups spinach
  • 1 cup dry pasta (cavatappi recommended)
  • 1 teaspoon each: dried oregano, dried basil, dried parsley, mustard powder
  • 1 pinch red pepper flakes
  • Salt and pepper to taste
  • 8 oz. Ricotta cheese
  • ½ cup Parmesan cheese
  • Red pepper flakes (for garnish)

Instructions

  1. Make the Panade: In a large bowl, whisk together the beaten egg and heavy cream. Stir in the Italian breadcrumbs and mix for 1-2 minutes until it forms a thick paste. This panade ensures tender, flavorful meatballs. Add Parmesan cheese, finely diced garlic, salt, and pepper, then mix well.
  2. Combine Meat Mixture: Add the ground beef and ground pork to the panade mixture. Gently combine the ingredients without overworking the meat to keep the meatballs tender.
  3. Form Meatballs: Roll the mixture into 1-inch diameter balls and set aside.
  4. Brown Meatballs: Heat olive oil in a 4½-quart soup pot or Dutch oven over medium-high heat. Brown the meatballs in batches for 2-3 minutes, adding a splash of olive oil as needed and adjusting heat to prevent burning. The meatballs will finish cooking in the soup. Remove browned meatballs and set aside.
  5. Prepare Tomato Base: Place the undrained diced tomatoes in a large bowl and blend using an immersion blender to desired texture, leaving some chunks if preferred. Alternatively, use a regular blender. Set aside.
  6. Sauté Aromatics: In the same soup pot, melt butter over medium-low heat. Add diced onions and cook for about 10 minutes, stirring occasionally, to release natural sweetness that balances tomato acidity.
  7. Add Vegetables and Seasonings: Add diced bell peppers and cook for 4 minutes. Stir in minced garlic, tomato paste, hot sauce (if using), Worcestershire sauce, dried oregano, basil, parsley, mustard powder, red pepper flakes, and salt and pepper to taste. Cook for 1 minute to combine flavors.
  8. Add Broths and Tomatoes: Pour in chicken broth, beef broth, and blended tomatoes. Stir well.
  9. Simmer Soup: Bring the mixture to a boil, then reduce heat to a simmer. Let it simmer uncovered for 15 minutes to meld flavors and thicken slightly. You may simmer longer if desired.
  10. Cook Meatballs and Pasta: Stir the soup, bring to a gentle boil again, then add the browned meatballs and dry pasta. Maintain a gentle boil and cook until the pasta is tender, following package timing but expect slightly longer due to gentle simmering. Taste test a noodle before moving to the next step.
  11. Finish Soup: Lower heat to low, stir in the heavy cream, then add the spinach. Cook just until the spinach wilts, about 1 minute.
  12. Serve: Ladle the soup into bowls and top each serving with dollops of ricotta cheese, a sprinkle of Parmesan cheese, and a pinch of red pepper flakes for flavor and garnish.

Notes

  • Using a panade with egg, cream, and breadcrumbs helps keep meatballs moist and tender.
  • Do not overwork the meat mixture to avoid tough meatballs.
  • Browning the meatballs before simmering adds extra flavor and texture.
  • Simmering onions slowly helps neutralize tomato acidity by releasing natural sugars.
  • Feel free to adjust the seasoning of hot sauce and red pepper flakes according to your heat preference.
  • Any short pasta shape can be used if cavatappi is unavailable, such as macaroni or small shells.
  • Soup thickens further as it simmers; simmer longer if needed for a heartier texture.
  • This soup freezes well; reheat gently to maintain creaminess and texture.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://yourdailycook.com/hearty-meatball-soup-with-pasta-spinach-and-cream-recipe/