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- 1 pound ground beef or turkey - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 tablespoon Italian seasoning - 1 egg - 1 tablespoon olive oil - 1 small onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 1 cup baby spinach - 1 cup cherry tomatoes, halved - 1/2 teaspoon red pepper flakes (optional) When I think about making Creamy Tuscan Meatball Soup, I get excited. The meatballs are the heart of this dish. I often use ground beef or turkey, depending on what I have. Both work great. I mix in breadcrumbs to help keep them tender. A bit of Parmesan cheese adds rich flavor. Next, I grab Italian seasoning. It brings a warm, herby vibe to the soup. An egg helps bind the meatballs. Olive oil is key for cooking. It keeps things moist and adds taste. For the veggies, I start with onion and garlic. They create a wonderful base for the soup. I add four cups of chicken broth to make it hearty. Heavy cream gives it a creamy texture that is so comforting. I always include baby spinach for a pop of color and nutrition. Cherry tomatoes add a sweet burst, and red pepper flakes can bring some heat if you like spice. {{ingredient_image_1}} To start, I mix the meatball ingredients in a large bowl. I take 1 pound of ground beef or turkey and add 1/4 cup of breadcrumbs. Next, I sprinkle in 1/4 cup of grated Parmesan cheese and 1 tablespoon of Italian seasoning. I crack 1 egg into the mix and add salt and pepper to taste. Then, I use my hands to mix everything until it’s well combined. After mixing, I form the mixture into small meatballs, about 1 inch in size. This helps them cook evenly. I place the meatballs on a plate and set them aside for later. Next, I cook the soup base. In a large pot, I heat 1 tablespoon of olive oil over medium heat. I add 1 small diced onion and sauté it until it turns translucent, which takes about 3 to 4 minutes. After that, I stir in 3 minced garlic cloves and cook for another minute to bring out the garlic's flavor. Now, it’s time to brown the meatballs. I add them to the pot carefully, making sure not to crowd them. I brown the meatballs on all sides for about 5 to 7 minutes. If I have too many meatballs, I cook them in batches to ensure they brown properly. Once the meatballs are nicely browned, I pour in 4 cups of chicken broth and bring the mixture to a gentle boil. I then lower the heat and add 1 cup of heavy cream, stirring gently to combine everything. Next, I add 1 cup of halved cherry tomatoes and 1 cup of baby spinach. If I like a bit of heat, I sprinkle in 1/2 teaspoon of red pepper flakes. I let the soup simmer for about 10 minutes. This allows the spinach to wilt and the soup to thicken slightly. Afterward, I taste it and adjust the seasoning if needed. Finally, I serve the soup hot, garnished with fresh basil for a lovely finish. To make your soup creamy, add the heavy cream slowly. This helps it mix well without curdling. Stir gently after each addition. If the soup feels too thick, add a splash of chicken broth. This keeps the flavor strong while adjusting the texture. Seasoning is key to a tasty soup. Start with salt and pepper. Taste as you go. If you want to enhance the flavor, try adding garlic powder or a squeeze of lemon juice. Fresh herbs like basil can also boost the taste. They add a nice touch right before serving. To avoid greasy meatballs, use lean ground beef or turkey. Mixing in breadcrumbs and egg helps keep them moist without extra fat. Brown meatballs in batches for even cooking. This gives a nice crust and keeps them juicy inside. Always check that they are cooked through using a meat thermometer. Aim for 165°F for safety. Pro Tips Use Fresh Herbs: Fresh basil adds a vibrant flavor; add it at the end for the best aroma. Meatball Texture: For a softer meatball, soak the breadcrumbs in milk before mixing them into the meat. Adjust the Creaminess: Substitute half-and-half for heavy cream for a lighter soup without losing creaminess. Spice Level: Customize the heat by adjusting red pepper flakes or adding a pinch of cayenne pepper. {{image_2}} You can swap out the ground beef for other meats. Lean turkey works well and is healthier. You can also use chicken for a lighter option. If you want to skip meat, try lentils or chickpeas. These add protein and texture. Feel free to add more greens to your soup. Kale or Swiss chard are great choices. They bring color and nutrients. You can also use seasonal veggies like zucchini or carrots. These add flavor and make the soup heartier. Spices can change the taste of your soup. Try adding garlic powder, oregano, or thyme for extra flavor. You might also add a squeeze of lemon juice for a fresh twist. Cheese can also enhance the soup. Swap Parmesan for feta or Gouda. These cheeses can give your soup a unique taste. Explore different combinations to find your favorite! To store leftovers, let the soup cool down to room temperature. Then, pour it into an airtight container. This method keeps the soup fresh and tasty. In the fridge, it lasts about 3 to 4 days. Make sure to label the container with the date. This way, you won't forget when you made it! For freezing soup, use freezer-safe containers. Leave some space at the top, as soup expands when frozen. You can freeze the soup for up to 3 months. When you want to eat it, take it out of the freezer. Thaw it in the fridge overnight for best results. To reheat, pour it into a pot over medium heat. Stir often until it's hot. If it seems too thick, add a splash of broth or water. This soup pairs well with bread. A crusty loaf or garlic bread works great! For garnishes, add fresh basil on top. You can also sprinkle some extra Parmesan cheese. These small touches make your soup look and taste even better! Yes, you can make this soup ahead of time. First, cook the meatballs and soup base as usual. Then, let it cool before storing it. Place the soup in an airtight container in the fridge. It will stay fresh for about three days. You can also freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove, adding a splash of broth if needed. To adjust the spice level, you can add or reduce red pepper flakes. If you want it spicier, add more flakes during cooking. For less heat, skip them or use only a pinch. Another option is to add mild peppers, like bell peppers, for flavor without heat. Taste as you go to find the right balance. If you want to replace heavy cream, there are great options. You can use half-and-half for a lighter choice. For a dairy-free option, try coconut milk or cashew cream. Both will add creaminess without dairy. Just remember to adjust the cooking time since these alternatives may change the soup's texture slightly. This blog post covered making a delicious soup with meatballs. We discussed key ingredients, like ground meat, seasonings, and veggies. I shared step-by-step instructions, ensuring your soup is creamy and full of flavor. You learned storage tips and tasty variations to fit your taste. In the end, this soup is easy to customize. It’s perfect for any meal, satisfying for all. Dive in, try the recipe, and enjoy a warm bowl of goodness. Happy cooking!

Creamy Tuscan Meatball Soup

A rich and flavorful soup with meatballs, spinach, and tomatoes, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound ground beef or turkey
  • 0.25 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 large egg
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup baby spinach
  • 1 cup cherry tomatoes, halved
  • 0.5 teaspoon red pepper flakes (optional)
  • for garnish Fresh basil

Instructions
 

  • In a large bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, Italian seasoning, egg, salt, and pepper. Mix until well combined.
  • Form the mixture into small meatballs (about 1 inch in diameter) and set aside.
  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in minced garlic and sauté for another minute until fragrant.
  • Carefully add the meatballs to the pot, browning them on all sides (about 5-7 minutes). You may need to do this in batches.
  • Once meatballs are browned, pour in the chicken broth and bring to a gentle boil.
  • Reduce the heat to low and pour in the heavy cream, stirring gently to combine.
  • Add the cherry tomatoes, spinach, and red pepper flakes if using. Let it simmer for another 10 minutes until the spinach wilts and the soup thickens slightly.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh basil.

Notes

Feel free to adjust the spice level by adding more or less red pepper flakes.
Keyword creamy, Italian, meatballs, soup