Creamy Meatball Soup Recipe

Ingredients:

For the Meatballs:

• Ground beef or pork: 1 lb (500g)
• Breadcrumbs: ½ cup
• Egg: 1
• Garlic: 2 cloves, minced
• Onion: 1 small, finely diced
• Parmesan cheese: ¼ cup, grated
• Fresh parsley: 2 tbsp, chopped
• Salt and pepper: To taste

For the Soup:

• Butter or olive oil: 2 tbsp
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Carrots: 2, peeled and diced
• Potatoes: 2 medium, diced
• Chicken or beef broth: 6 cups
• Heavy cream: 1 cup
• Tomatoes: 1 cup, diced (optional)
• Italian seasoning: 1 tsp
• Fresh parsley: For garnish
• Salt and pepper: To taste

Instructions:

1. Prepare the meatballs:
   • In a bowl, mix the ground beef, breadcrumbs, egg, minced garlic, diced onion, Parmesan cheese, parsley, salt, and pepper until well combined.
   • Roll the mixture into small, bite-sized meatballs.
2. Cook the meatballs:
   • Heat a large skillet over medium heat. Add a little oil and cook the meatballs until browned on all sides (they do not need to be fully cooked as they will finish cooking in the soup). Remove and set aside.
3. Start the soup:
   • In a large pot, melt the butter or heat the olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
   • Add the carrots and potatoes, and cook for another 5 minutes.
4. Simmer the soup:
   • Pour in the broth and add the Italian seasoning. Bring to a gentle boil.
   • Lower the heat to a simmer and add the browned meatballs to the pot. Simmer for 20 minutes, or until the vegetables are tender and the meatballs are fully cooked.
5. Finish with cream:
   • Stir in the heavy cream and diced tomatoes (if using). Simmer for another 5 minutes, but do not let the soup boil after adding the cream.
   • Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or rolls.