Creamy Meatball Soup with Pasta, Spinach, Ricotta, and Parmesan Recipe
Introduction
This hearty meatball soup is a comforting blend of tender meatballs, savory broth, and fresh vegetables. It’s perfect for a cozy meal any time of year, bringing together classic Italian flavors in a warm bowl.
Ingredients
- 1 Tablespoon olive oil
- 1 egg (beaten)
- ½ cup heavy cream (can substitute milk)
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese (finely grated into a powder)
- 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 (can substitute chicken broth)
- 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 (cavatappi recommended)
- 1 teaspoon each: dried oregano, basil, parsley, mustard powder
- 1 pinch red pepper flakes
- Salt and pepper to taste
- 8 oz. ricotta cheese
- ½ cup Parmesan cheese
- Red pepper flakes for serving
Instructions
- Step 1: In a large bowl, combine the beaten egg and heavy cream. Add the breadcrumbs and stir for 1-2 minutes until a paste forms, known as a “panade.” This will keep your meatballs tender.
- Step 2: Mix in the Parmesan cheese, finely diced garlic, salt, and pepper. Add ground beef and ground pork, gently combining without overworking the meat.
- Step 3: Roll the mixture into 1-inch meatballs and set aside.
- Step 4: Heat olive oil in a 4½ quart soup pot or Dutch oven over medium-high heat. Brown meatballs in batches for 2-3 minutes, adding a splash of olive oil if needed. The meatballs will finish cooking in the soup. Remove and set aside.
- Step 5: In a large bowl, blend the canned diced tomatoes to your preferred texture using an immersion blender or regular blender. Set aside.
- Step 6: Melt butter in the soup pot over medium-low heat. Add diced onions and cook for about 10 minutes, stirring occasionally to help release their natural sweetness.
- Step 7: Add diced bell peppers and cook for 4 minutes. Stir in minced garlic, tomato paste, hot sauce (if using), Worcestershire sauce, and dried seasonings. Cook for 1 more minute.
- Step 8: Pour in chicken broth, beef broth, and blended tomatoes. Bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes to develop flavor. You may simmer longer to thicken if desired.
- Step 9: Stir the soup and bring it to a gentle boil. Add meatballs and dry pasta, cooking until pasta is tender—refer to package instructions, but expect slightly longer due to gentle boiling.
- Step 10: Reduce heat to low. Stir in ½ cup heavy cream and add spinach, cooking until wilted, about 1 minute.
- Step 11: Serve hot, topped with dollops of ricotta cheese, Parmesan cheese, and a sprinkle of red pepper flakes. Warming the ricotta first can make it creamier if preferred.
Tips & Variations
- For a lighter soup, substitute milk or half-and-half for the heavy cream.
- Use any small pasta shape you have on hand, like ditalini or small shells, if cavatappi is unavailable.
- Add chopped fresh herbs like basil or parsley at the end for a fresh burst of flavor.
- For added heat, increase the red pepper flakes or add a dash of cayenne pepper.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove to prevent the cream from curdling. You may need to add a splash of broth or water to loosen the soup if it thickens during storage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare and brown the meatballs up to a day in advance. Keep them refrigerated until ready to add to the soup.
Can I freeze this soup?
It’s best to freeze the soup without the pasta to maintain texture. Freeze in airtight containers for up to 3 months. Add fresh pasta when reheating.
Print
Creamy Meatball Soup with Pasta, Spinach, Ricotta, and Parmesan Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This hearty Meatball Soup combines tender homemade beef and pork meatballs with a rich tomato and broth base, enhanced by fresh spinach, cream, and pasta. It’s a comforting meal perfect for any season, blending classic Italian flavors with a creamy, savory broth that’s easy to prepare and satisfying to eat.
Ingredients
Scale
For the Meatballs
- 1 Tablespoon olive oil
- 1 egg (beaten)
- ½ cup heavy cream (can substitute milk)
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese (finely grated into a powder)
- 3 cloves garlic (finely diced)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ lb. ground beef (80% lean)
- ½ lb. ground pork
For the Soup
- 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 (can substitute chicken broth)
- 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 (cavatappi recommended)
- 1 teaspoon each: dried oregano, basil, parsley, mustard powder
- 1 pinch red pepper flakes
- Salt and pepper to taste
- 8 oz. Ricotta cheese
- ½ cup Parmesan cheese (for topping)
- Additional red pepper flakes for garnish
Instructions
- Make the panade: In a large bowl, whisk together the beaten egg and heavy cream. Add the Italian breadcrumbs and stir for 1-2 minutes to create a paste. This panade will keep the meatballs tender and flavorful.
- Prepare the meat mixture: Mix in the finely grated Parmesan cheese, diced garlic, salt, and pepper into the panade. Add the ground beef and ground pork and gently combine everything without overworking the meat to keep meatballs tender.
- Form meatballs: Roll the mixture into 1-inch balls and set aside.
- Brown meatballs: Heat the olive oil in a 4½-quart soup pot or Dutch oven over medium-high heat. Brown the meatballs in batches for 2-3 minutes. Adding a splash of olive oil between batches helps prevent sticking. Reduce heat slightly as needed. The meatballs will finish cooking in the soup.
- Remove meatballs: Once browned, remove the meatballs from the pot and set them aside.
- Blend tomatoes: Place the undrained diced tomatoes in a large bowl and use an immersion blender (or regular blender) to blend to your preferred texture, leaving some tomato chunks if desired. Set aside.
- Sauté vegetables: Melt the butter in the same soup pot over medium-low heat. Add the diced onions and cook slowly for about 10 minutes, stirring occasionally to release their natural sweetness which balances the tomato acidity.
- Cook peppers and aromatics: Add the diced bell peppers and cook for 4 minutes. Stir in the minced garlic, tomato paste, hot sauce (if using), Worcestershire sauce, and the dried herbs & mustard powder. Cook for another minute to develop flavor.
- Add liquids and tomatoes: Pour in the chicken broth, beef broth, and the blended diced tomatoes with juices.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Let it simmer uncovered for 15 minutes to meld flavors and slightly thicken. Longer simmering is optional to concentrate flavors.
- Cook meatballs and pasta: Stir the soup and bring it back to a gentle boil. Add the browned meatballs and dry pasta to the pot. Cook until the pasta is tender, following package instructions but allowing for slightly longer due to gentle boiling. Taste test pasta for doneness.
- Finish with cream and spinach: Reduce heat to low and stir in the remaining ½ cup heavy cream. Add the fresh spinach and cook for about 1 minute until just wilted.
- Serve: Ladle soup into bowls and top each serving with dollops of ricotta cheese, a sprinkle of Parmesan, and red pepper flakes for added heat if desired. Warm ricotta in the microwave before adding if preferred.
Notes
- Using a panade (breadcrumb and cream mixture) in the meatballs ensures they stay tender and moist.
- Browning the meatballs before simmering adds extra flavor and texture.
- Cooking onions slowly brings out their sweetness and balances tomato acidity.
- Simmer soup uncovered to concentrate flavors; longer simmering develops richer taste.
- The addition of cream and spinach at the end adds creaminess and freshness to the soup.
- Ricotta topping adds a luscious creamy texture and mild flavor contrast.
- Use cavatappi or any short pasta that holds up well in soup.
- For a leaner option, substitute heavy cream with whole milk, but the soup will be less rich.
- Adjust hot sauce and red pepper flakes to taste for desired spice level.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: meatball soup, Italian soup, homemade meatballs, creamy tomato soup, comforting soup, pasta soup
