Creamy Meatball and Pasta Soup

Creamy Meatball and Pasta Soup

Ingredients:

• For the meatballs:
  • 500g ground beef or pork (or a mix)
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
• For the soup:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup marinara or tomato sauce
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes (optional)
  • 1 cup small pasta shells
  • Salt and pepper to taste
  • 1/4 cup Parmesan cheese (for garnish)
  • Fresh parsley or basil (for garnish)

Instructions:

1. Prepare the Meatballs:
   • In a large bowl, mix all the meatball ingredients until well combined.
   • Roll into small balls (about 1 inch in diameter).
   • Heat a skillet over medium heat, add a bit of oil, and cook the meatballs until browned on all sides (they don’t need to cook through as they’ll finish in the soup). Set aside.
2. Make the Soup Base:
   • In a large pot, heat olive oil over medium heat. Sauté the onions until softened, about 3–5 minutes.
   • Add garlic and tomato paste, cooking for another minute until fragrant.
   • Stir in the chicken broth, marinara sauce, and smoked paprika. Bring to a simmer.
3. Add the Pasta and Meatballs:
   • Add the pasta shells and meatballs to the pot. Simmer for 10–12 minutes, or until the pasta is al dente and the meatballs are cooked through.
4. Finish with Cream:
   • Stir in the heavy cream and adjust the seasoning with salt and pepper. Let it warm through but avoid boiling.
5. Garnish and Serve:
   • Ladle the soup into bowls. Sprinkle with grated Parmesan cheese, chopped parsley, and a pinch of paprika for extra flavor.
   • Serve hot with crusty bread on the side.