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If you enjoyed the soup, leave a 5-star rating and review! Recipe

If you enjoyed the soup, leave a 5-star rating and review! Recipe
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★★★★★

4.7 from 32 reviews

This hearty Meatball Soup combines savory homemade meatballs with a rich tomato-based broth, tender rotini pasta, and fresh spinach, all finished with a touch of creamy goodness and garnished with Parmesan and parsley. Perfect as a comforting meal on chilly days, this Italian-inspired soup offers a balanced blend of flavors and textures that will satisfy your cravings.

Ingredients

Scale

For the Meatballs:

  • 1 recipe of homemade meatballs (approximately 12–16 meatballs)

For the Soup:

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 tablespoons tomato paste
  • 32 oz. chicken broth
  • 28 oz. can crushed tomatoes
  • 8 oz. uncooked rotini pasta
  • 2 cups baby spinach
  • 1/2 cup heavy cream
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Shaved Parmesan, for garnish
  • Freshly chopped parsley, for garnish

Instructions

  1. Prepare the Meatballs: Make the homemade meatballs according to your favorite recipe or use thawed frozen meatballs. Set aside.
  2. Sauté Onions: Heat olive oil in a large pot over medium heat. Add the diced yellow onion, season with a pinch of kosher salt and freshly cracked pepper, and sauté until caramelized and translucent, about 5-7 minutes.
  3. Add Flavors: Stir in the minced garlic, Italian seasoning, and tomato paste. Cook for about 1-2 minutes until fragrant, stirring continually to blend the flavors.
  4. Deglaze Pot: Pour in the chicken broth to deglaze the pot, making sure to scrape the bottom to release browned bits for extra depth of flavor.
  5. Add Remaining Ingredients: Add the crushed tomatoes, uncooked rotini pasta, and prepared meatballs into the pot. Stir to combine.
  6. Simmer: Bring the soup to a gentle simmer. Cover the pot and cook for 10-12 minutes or until the pasta is al dente and the meatballs are heated through.
  7. Finish Soup: Stir in the baby spinach and heavy cream. Cook for an additional 2-3 minutes until the spinach wilts and the soup is warmed through.
  8. Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, and garnish with shaved Parmesan and freshly chopped parsley. Serve immediately and enjoy!

Notes

  • This soup is versatile and can be customized by adding your favorite vegetables such as zucchini or carrots, or herbs like basil or oregano.
  • For a lighter version, substitute turkey meatballs and use low-fat or half-and-half cream instead of heavy cream.
  • You can prepare the meatballs in advance and freeze them to save time on busy days.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Meatball Soup, Italian Meatball Soup, Comfort Food Recipe, Hearty Soup, Homemade Meatballs

Find it online: https://ellaeatsdaily.com/if-you-enjoyed-the-soup-leave-a-5-star-rating-and-review-recipe/