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To create this warm soup, you need simple, fresh ingredients. Here’s what you'll need: - 1 pound ground beef or turkey - 1/4 cup breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 1 tablespoon dried Italian seasoning - 1 large egg - Salt and freshly ground black pepper to taste - 1 tablespoon extra virgin olive oil - 1 small onion, diced finely - 3 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 cup baby spinach, roughly chopped - 1 cup cherry tomatoes, halved - 1/2 teaspoon red pepper flakes (optional, for added heat) - Fresh basil leaves for garnish These ingredients mix well to create a rich and creamy flavor. You can choose beef or turkey based on your taste. The cheese and breadcrumbs help bind the meatballs, making them tender and delicious. Spices make this soup special. The main spice is dried Italian seasoning. It adds warmth and depth. Salt and black pepper balance the flavors. If you like heat, add red pepper flakes. They give the soup a nice kick. You can enhance the soup with a few extras. Try adding more vegetables like carrots or celery for texture. A splash of lemon juice brightens the flavor too. For a cheesy twist, sprinkle more Parmesan on top before serving. These options let you customize the soup to your liking. {{ingredient_image_2}} First, gather your ingredients for the meatballs. You need: - 1 pound ground beef or turkey - 1/4 cup breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 1 tablespoon dried Italian seasoning - 1 large egg - Salt and freshly ground black pepper to taste In a large bowl, mix the ground meat with breadcrumbs, cheese, Italian seasoning, egg, salt, and pepper. Use your hands or a spoon to combine everything well. Once mixed, shape the mixture into small meatballs, about one inch wide. Place them on a plate or baking sheet as you prepare to cook. Next, we will sauté the vegetables. You will need: - 1 tablespoon extra virgin olive oil - 1 small onion, diced finely - 3 cloves garlic, minced In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté it for about 3 to 4 minutes. The onion should become soft and translucent. After that, add the minced garlic. Sauté for another minute, stirring often. This step adds a great flavor base for your soup. Now, it's time to cook the soup. Gently add the meatballs to the pot. Brown them evenly on all sides for about 5 to 7 minutes. You may need to do this in batches. Once all the meatballs are browned, carefully pour in 4 cups of low-sodium chicken broth. Turn up the heat to bring the soup to a gentle boil. Next, reduce the heat to low and slowly add 1 cup of heavy cream. Stir to blend the cream into the broth. Now, fold in 1 cup of halved cherry tomatoes and 1 cup of roughly chopped baby spinach. If you like a bit of heat, add 1/2 teaspoon of red pepper flakes. Let the soup simmer for 10 minutes. The spinach will wilt and the soup will thicken slightly. Taste and adjust the seasoning with more salt and pepper, if needed. Finally, ladle the hot soup into bowls and garnish with fresh basil leaves. Enjoy this tasty, cozy meal! To create perfect meatballs, use fresh ingredients. Mix ground beef or turkey with breadcrumbs, Parmesan, and Italian seasoning. Don’t forget the egg; it helps bind everything together. Keep your hands wet when shaping the meatballs to avoid sticking. Aim for small, even balls, about one inch in size. This size cooks evenly and stays tender. If your soup is too thick, add more chicken broth or cream until it reaches your desired consistency. For a richer taste, let it simmer longer. Add more salt and pepper to enhance the flavor. If you want a kick, toss in red pepper flakes. Taste as you go to find that perfect balance. Serve your Creamy Tuscan Meatball Soup in rustic bowls. Pair it with crusty bread for a filling meal. A sprinkle of extra Parmesan adds a tasty touch. Fresh basil leaves not only look good but also brighten the flavor. Enjoy this soup on a chilly night for a cozy experience. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of the soup, making it more aromatic and delicious. Don't Skip Browning the Meatballs: Browning the meatballs before adding them to the soup adds depth of flavor and a nice texture. Adjust the Creaminess: For a lighter version, consider using half-and-half instead of heavy cream, or substitute with a non-dairy alternative. Customize the Veggies: Feel free to add other vegetables like bell peppers or zucchini to the soup for added nutrition and flavor. {{image_4}} You can easily swap the meat in this soup. Ground beef is great, but turkey works well too. If you want a lighter option, go for ground chicken. For a dairy-free version, use coconut cream instead of heavy cream. Almond milk or oat milk can also be good options. Just keep in mind that the texture and flavor will change a bit. To make this soup vegetarian, replace the meatballs with plant-based meat. You can use lentils or chickpeas for a hearty bite. Also, try adding diced mushrooms for extra flavor. Use vegetable broth instead of chicken broth. The soup will still taste rich and creamy without any meat. If you like spice, add more red pepper flakes. You can also mix in chopped jalapeños or fresh chili peppers. For a smoky flavor, try adding a dash of smoked paprika. This will give your soup a nice kick. Just remember to taste as you go, so it doesn't become too hot for you. To store leftovers, let the soup cool down first. Use an airtight container to keep it fresh. You can keep it in the fridge for up to three days. Always label the container with the date. This way, you can track how long it has been stored. If you want to save the soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Make sure to remove as much air as possible. You can freeze it for up to three months. When you are ready to enjoy the soup again, thaw it in the fridge overnight. To reheat, pour the soup into a pot over medium heat. Stir occasionally until it is hot. If the soup seems too thick, add a little chicken broth or water. This helps restore its creamy texture. Avoid boiling, as this can make the cream curdle. Enjoy your warm and cozy meal! Yes, you can make Creamy Tuscan Meatball Soup ahead of time. It tastes even better the next day as the flavors blend. Just store it in an airtight container in the fridge. When you are ready to eat, reheat it on the stove over low heat. Stir gently to mix everything well. This soup pairs nicely with crusty bread. You can also serve it with a fresh salad. Garlic bread is another good choice. These sides add crunch and balance to the creamy soup. To prevent curdling, add the cream slowly. Stir it in gently when the soup is on low heat. Don't let the soup boil after adding the cream. High heat can cause it to curdle. Keeping the cream cold before adding it can also help. This blog post guides you in making Creamy Tuscan Meatball Soup. You learned about the main ingredients, spices, and optional flavors. I shared easy steps for preparing meatballs, sautéing veggies, and simmering the soup. Tips for perfect meatballs and adjustments to thickness help boost your dish. You’ve got ideas for variations, storage methods, and answers to common questions. Now, it’s time to enjoy your delicious soup with family and friends!

Creamy Tuscan Meatball Soup

A rich and flavorful soup featuring meatballs in a creamy broth with spinach and tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

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

Instructions
 

  • In a large mixing bowl, add the ground beef or turkey, breadcrumbs, grated Parmesan cheese, Italian seasoning, egg, salt, and black pepper. Use your hands or a spoon to mix all the ingredients until thoroughly combined.
  • Shape the mixture into small meatballs, approximately 1 inch in diameter. Place them on a plate or baking sheet and set aside.
  • In a spacious pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the diced onion. Sauté for about 3-4 minutes, or until the onion becomes translucent and soft.
  • Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent the garlic from burning.
  • Gently add the prepared meatballs to the pot, allowing them to brown evenly on all sides for about 5-7 minutes. You may need to do this in batches to avoid overcrowding the pot.
  • Once all meatballs are browned, carefully pour in the chicken broth. Increase the heat to bring the soup to a gentle boil.
  • Reduce the heat to low and slowly add the heavy cream. Stir gently to incorporate the cream into the broth.
  • Fold in the halved cherry tomatoes, chopped spinach, and optional red pepper flakes. Let the soup simmer for an additional 10 minutes, allowing the spinach to wilt and the soup to thicken slightly.
  • Taste the soup and adjust the seasoning with more salt and pepper if needed.
  • Ladle the hot soup into bowls and garnish each serving with fresh basil leaves for a vibrant touch.

Notes

Serve with crusty bread and a sprinkle of extra Parmesan cheese for added flavor.
Keyword creamy, Italian, meatballs, soup