Description
A comforting and flavorful creamy Italian meatball soup that is perfect for cozy nights.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup seasoned breadcrumbs
- 1/4 cup grated Pecorino cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks of celery, chopped
- 4 cups beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup heavy whipping cream
- 2 cups baby kale
- 1/4 cup fresh basil, chopped
- Additional grated Pecorino cheese for garnish
Instructions
- Mix the ground beef, seasoned breadcrumbs, grated Pecorino cheese, egg, minced garlic, thyme, rosemary, sea salt, and black pepper in a large mixing bowl. Shape into small meatballs.
- Heat olive oil in a large Dutch oven over medium heat. Brown the meatballs in batches for 6-8 minutes, then transfer to a plate.
- Add chopped onion, carrots, and celery to the pot. Sauté until tender, about 5-6 minutes.
- Pour in beef broth and crushed tomatoes, stirring to combine. Bring to a gentle boil.
- Add the browned meatballs back into the pot and simmer for about 12 minutes.
- Stir in heavy whipping cream and baby kale, cooking until the kale wilts, about 3-4 minutes.
- Remove from heat and mix in chopped basil. Serve warm, garnished with extra grated Pecorino cheese.
Notes
- For a lighter version, you can use ground turkey instead of beef.
- Feel free to add other vegetables like bell peppers or zucchini.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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