One Pot Creamy Meatball Soup
User Reviews
4.6
One Pot Creamy Meatball Soup
Description
One Pot Creamy Meatball Soup features two types of ground meat formed into medium-sized meatballs that are browned before being simmered with a medley of vegetables including onion, garlic, carrots, celery, and cremini mushrooms. The liquid base is a combination of beef stock and heavy cream enriched with Italian herbs and Parmesan cheese, which is whisked in to create a thick, creamy consistency. Browning the meatballs and vegetables adds depth of flavor while allowing the soup to develop a rich, smooth texture.
The final soup offers well-rounded savory notes from the sausage and pork meatballs complemented by the earthiness of mushrooms and sweetness from the vegetables. Thickened with cream and cheese, it serves as a filling and flavorful dish that can stand alone as a meal.
This recipe is practical for those wanting a comforting soup that cooks in one pot with straightforward ingredients. Browning the meatballs before simmering ensures they stay firm and flavorful within the creamy broth.
The original note offers the tip that frozen premade meatballs can be used to save prep time; if using those, their cooking time needs to be adjusted accordingly during browning to avoid overcooking.
Ingredients
For the Meatballs
- 1 lb ground pork
- 1 lb Italian sausage mild or spicy, ground
- ½ cup onion minced
- 1 tbsp garlic minced
- 1 egg
For the Soup
- 1 tbsp olive oil
- 1 onion diced
- ¼ cup garlic diced
- 8 oz cremini mushrooms sliced
- 1 tsp salt sea salt
- ¼ tsp black pepper ground
- 2 carrot peeled, sliced into thin rounds
- 3 talks celery sliced into thin half-rounds, stalks
- 12 oz beef stock
- 1 tbsp italian herb seasoning blend
- 2 cups heavy whipping cream
- 1 cup Parmesan Cheese grated
Instructions
For the meatballs:
- For meatballs combine the ground pork, italian sausage, onion, garlic, and egg in a large bowl and mix well.
- Roll into 2" (golfball sized) balls.
- Let chill 1 hour in refrigerator to set.
For the soup:
- Add olive oil to pan or dutch oven, and heat on medium high until shimmery.
- Add meatballs and brown on all sides, about 3-5 minutes per side (1-2 minutes if cooking pre-cooked/frozen meatballs).
- When meatballs are lightly browned on all sides, remove from pan and set aside.
- Add onions, garlic, carrots, mushrooms, and celery to pot or dutch oven.
- Brown vegetables until soft, another 5-8 minutes.
- Add stock, herbs, and meatballs to pot and increase heat to high.
- Let stock reduce down by half.
- Turn heat off and slowly add in cream, whisking as it is added.
- Whisk vigorously to incorporate into soup.
- Return heat to medium and whisk in parmesan cheese.
- Let come to a rolling boil and thicken, another 2-4 minutes.
- When soup is thickened, serve.
Notes
- Frozen premade meatballs can be substituted to cut down on prep time; adjust browning time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 882 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 882kcal | 44% |
| Carbohydrates | 15g | 5% |
| Protein | 35g | 70% |
| Fat | 76g | 117% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 243mg | 81% |
| Sodium | 1453mg | 61% |
| Potassium | 991mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4844IU | 97% |
| Vitamin C | 9mg | 10% |
| Calcium | 275mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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