Description
A delicious and comforting creamy Italian meatball soup that is perfect for any night of the week.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups spinach
- 1/2 cup chopped fresh basil
- 1/2 cup shredded mozzarella cheese
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
- In a large pot, bring chicken broth and diced tomatoes to a boil.
- Add the meatballs to the pot and simmer for 15-20 minutes until cooked through.
- Stir in heavy cream, spinach, and basil. Cook for an additional 5 minutes.
- Serve hot, topped with shredded mozzarella cheese.
Notes
- For a lighter version, you can use ground turkey instead of beef.
- Feel free to add other vegetables like carrots or zucchini for extra nutrition.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg