Description

A rich, velvety tomato-based soup loaded with tender meatballs, pasta, and a touch of cream, topped with freshly grated Parmesan. Comfort food at its finest in one cozy bowl.

Ingredients

Units Scale

1 lb ground beef or turkey
1/4 cup breadcrumbs
1 egg
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper, to taste
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
4 cups chicken broth
1 cup small pasta (ditalini or elbow)
1/2 cup heavy cream
1/2 tsp red pepper flakes (optional)
1/4 cup grated Parmesan cheese, plus more for topping
1/2 tsp Italian seasoning
Fresh basil or parsley for garnish

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Instructions

In a bowl, combine ground meat, breadcrumbs, egg, oregano, garlic powder, salt, and pepper. Mix and form into small meatballs.
In a large pot, heat olive oil over medium heat. Sear the meatballs until browned on all sides, then remove and set aside.
In the same pot, sauté chopped onion and garlic until softened, about 3-4 minutes.
Stir in tomato paste and crushed tomatoes, cooking for 2 minutes to develop flavor.
Pour in chicken broth and bring to a simmer. Add meatballs back to the pot.
Stir in pasta and cook according to package instructions until pasta is tender and meatballs are cooked through.
Reduce heat and stir in heavy cream, Italian seasoning, red pepper flakes (if using), and Parmesan. Simmer for 5 minutes.
Taste and adjust seasoning.
Serve hot, topped with more Parmesan and fresh herbs.

Notes

For a lighter version, use ground turkey instead of beef.
Soup can be made ahead and reheated; pasta may absorb more liquid upon standing.
Adjust spice level by increasing or omitting red pepper flakes.
Fresh herbs add a bright finish to the rich soup.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 820mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 95mg