Description
Indulge in the comforting flavors of creamy Italian meatball soup, where tender meatballs mingle with fresh vegetables in a rich, velvety broth. This easy-to-make dish is perfect for chilly evenings, bringing warmth and joy to your table. Each spoonful is a delightful experience that transforms any dinner into a cozy gathering.
Ingredients
Scale
- 1 lb lean ground beef
- 2 tsp Italian seasoning
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 cup heavy cream
- 4 cups low-sodium vegetable broth
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 garlic cloves, minced
- 1 cup orzo pasta
Instructions
- Preheat a large pot over medium heat and drizzle in olive oil.
- In a mixing bowl, combine ground beef, Italian seasoning, minced garlic, salt, and pepper; roll into small meatballs.
- Sear meatballs in the hot pot until browned on all sides (about 5 minutes). Remove from pot.
- Add diced carrots and celery to the pot; sauté for about 3 minutes until slightly softened.
- Pour in fire-roasted tomatoes and vegetable broth; scrape up any bits from the bottom and bring to a simmer.
- Stir in heavy cream and orzo; cook until pasta is tender (approximately 10 minutes).
- Add meatballs back into the pot; simmer for an additional 5 minutes before serving.
- Garnish with fresh parsley and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg