Creamy Spinach & Tomatoes Meatball Soup
This Creamy Spinach & Tomatoes Meatball Soup is a comforting and hearty meal that’s perfect for any day of the week. The tender meatballs, creamy broth, and fresh vegetables come together to create a delicious and satisfying soup. It’s packed with flavors and nutrients, making it a great choice for a cozy dinner or a special occasion.
Look forward to a rich and flavorful soup that combines the best of both worlds: savory meatballs and a creamy, nutritious broth. The spinach adds a fresh, vibrant touch, while the tomatoes provide a tangy sweetness that complements the meatballs perfectly. This soup is not only delicious but also nourishing, offering a balanced mix of protein, vegetables, and creamy goodness. It’s sure to warm you up and leave you feeling satisfied.
Tools to Use
- Large mixing bowl
- Baking sheet
- Large pot
- Wooden spoon or ladle
- Knife
- Cutting board
Ingredients
For the Meatballs:
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 cups fresh spinach, chopped
- Salt and pepper, to taste
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
Instructions
- Prepare the Meatballs:
- Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned.
- Cook the Soup:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the diced tomatoes, chicken or vegetable broth, and dried basil. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
- Add the Cream and Spinach:
- Reduce the heat to low and stir in the heavy cream. Add the chopped spinach and cooked meatballs to the pot. Simmer for another 5-10 minutes until the spinach is wilted and the meatballs are heated through.
- Season and Serve:
- Season the soup with salt, pepper, and red pepper flakes (if using). Serve hot, garnished with extra Parmesan cheese if desired.
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Creamy Spinach & Tomatoes Meatball Soup
Equipment
- Large mixing bowl
- Baking sheet
- Large pot
- Wooden spoon or ladle
- Knife
- Cutting board
Ingredients
- For the Meatballs:
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- For the Soup:
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 cups fresh spinach chopped
- Salt and pepper to taste
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional, for a bit of heat
Instructions
- Prepare the Meatballs:
- Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned.
- Cook the Soup:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the diced tomatoes, chicken or vegetable broth, and dried basil. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
- Add the Cream and Spinach:
- Reduce the heat to low and stir in the heavy cream. Add the chopped spinach and cooked meatballs to the pot. Simmer for another 5-10 minutes until the spinach is wilted and the meatballs are heated through.
- Season and Serve:
- Season the soup with salt, pepper, and red pepper flakes (if using). Serve hot, garnished with extra Parmesan cheese if desired.
Tips for Cooking
- Make Ahead: You can prepare the meatballs ahead of time and freeze them. When ready to use, simply add them to the soup and heat through.
- Fresh Spinach: Fresh spinach works best for this recipe, but you can also use frozen spinach. Just make sure to thaw and drain it well before adding to the soup.
- Creaminess: For an extra creamy texture, you can add a bit more heavy cream or even a dollop of sour cream when serving.
Why You Should Try This Recipe
This Creamy Spinach & Tomatoes Meatball Soup is a delightful blend of flavors and textures. The savory meatballs, fresh spinach, and creamy broth create a soup that’s both comforting and satisfying. It’s a great way to enjoy a nutritious meal that’s easy to prepare and perfect for any occasion. Whether you’re looking for a cozy dinner on a chilly night or a special dish to impress your guests, this soup is sure to please.
Enjoy this Creamy Spinach & Tomatoes Meatball Soup as a warm and comforting meal that’s perfect for any day. Its rich flavors and hearty ingredients make it a standout dish that everyone will love. Whether you’re serving it as a main course or a starter, this soup is sure to become a favorite in your recipe collection. Give it a try and savor the delicious combination of creamy broth, tender meatballs, and fresh spinach!
