Ah, meatball soup—it’s like a warm hug in a bowl, isn’t it? Imagine a chilly evening, the kind that makes you want to curl up with a soft blanket, and here’s this soup, brimming with hearty meatballs and vibrant veggies. It’s both familiar and surprising, like finding an old mix tape with your favorite songs—comforting yet exciting in every spoonful.
Steps
- In a large mixing bowl, whisk an egg and blend with heavy cream. Stir in breadcrumbs to form a paste, then add Parmesan, garlic, salt, and pepper, mixing well. Gently incorporate ground beef and pork without overworking the mixture, then roll into 1-inch meatballs.
- Heat olive oil in a large pot over medium-high heat. Brown the meatballs in batches for 2-3 minutes, adding more oil as needed. Set the browned meatballs aside, allowing them to finish cooking in the soup later.
- In the same pot, melt butter over medium-low heat. Cook diced onions for about 10 minutes until they begin to caramelize. Add diced bell peppers and cook for another 4 minutes.
- Incorporate garlic, tomato paste, hot sauce, Worcestershire sauce, and seasonings into the pot, cooking for 1 minute. Add chicken broth, beef broth, and blended tomatoes, then bring the mixture to a boil.
- Reduce the heat to a simmer and let the soup cook uncovered for 15 minutes, stirring occasionally to thicken and enhance flavors.
- Return the meatballs to the pot and add pasta, bringing the soup to a gentle boil. Cook pasta until al dente, then lower the heat and stir in heavy cream and spinach.
- Serve the soup in bowls, topping each with ricotta cheese, Parmesan, and red pepper flakes for added flavor.
Ingredients
- 1 egg, beaten
- ½ cup heavy cream (or milk as a substitute)
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, finely grated
- 3 cloves garlic, finely diced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ lb. ground beef, 80% lean
- ½ lb. ground pork
- 1 tablespoon butter
- 1 yellow onion, diced
- ½ cup bell peppers, diced (red, green, or both)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 1 ½ cups beef broth (or use chicken broth as a substitute)
- 2 (14.5 oz.) cans diced tomatoes, undrained
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream
- 2 cups spinach
- 1 cup dry pasta (such as cavatappi)
- 1 teaspoon each of dried oregano, basil, parsley, and mustard powder
- 1 pinch red pepper flakes
- Salt and pepper to taste
- 8 oz. Ricotta cheese
- ½ cup Parmesan cheese
- Red pepper flakes
Nutritional Values
Calories: 2886kcal | Carbohydrates: 156g | Protein: 143g | Fat: 195g | Saturated Fat: 91g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 845mg | Sodium: 9633mg | Potassium: 5382mg | Fiber: 26g | Sugar: 39g | Vitamin A: 13923IU | Vitamin C: 273mg | Calcium: 1170mg | Iron: 26mg
FAQ
- Can I use store-bought meatballs instead of making my own?
- Yes, you can use frozen meatballs as a convenient substitute for homemade ones. Just add them directly to the soup during cooking.
- What can I substitute for heavy cream in the meatballs and soup?
- You can replace heavy cream with milk in the meatballs if you prefer. For the soup, milk can also be used, but it may slightly alter the creaminess of the broth.
- How should I store leftovers, and can I freeze this soup?
- Store leftovers in an airtight container in the refrigerator for up to three days. If freezing, it’s best to store the soup without pasta to prevent it from becoming mushy. Boil fresh pasta when you’re ready to serve.
- What type of broth can I use as an alternative in the soup?
- If you prefer, you can use only chicken broth instead of a combination of chicken and beef broth.
- Does the hot sauce make the soup spicy?
- No, the hot sauce does not make the soup spicy. It, along with the mustard powder and Worcestershire sauce, serves as a flavor enhancer without adding heat.
Tips
- To elevate the flavor of your soup, consider adding the rind of a Parmesan or Romano cheese block while simmering. This will infuse the broth with rich, cheesy undertones.
- If you’re tight on time or prefer convenience, using frozen meatballs is a great alternative to making them from scratch.
- When planning for leftovers, it’s wise to cook the pasta separately and add it to the serving bowls. This prevents the noodles from absorbing too much broth and becoming mushy during storage.
- Don’t worry about the hot sauce making the soup spicy; it’s used as a flavor enhancer along with mustard powder and Worcestershire sauce, which blend seamlessly into the soup’s profile.
Equipment
- 4.5 Quart Dutch Oven – Ideal for making soups and stews.
- Box Cheese Grater – For shredding cheese from a block, which melts better than pre-packaged options.
- Spice Rack – Helps in organizing and measuring out seasonings quickly.
- Measuring Spoons – Magnetic ones can help keep your utensils organized.
- Pinch Bowls – Useful for measuring out and organizing seasonings ahead of time.
- 16 oz. Storage Containers – For storing or freezing soups; preferable if they are stackable, leak-proof, and dishwasher/microwave safe.
