Creamy Italian Meatball Soup (Print Version)

# Ingredients:

→ Meatballs

01 - 450 g ground beef or a mixture of beef and pork
02 - 60 ml breadcrumbs
03 - 30 g grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1 teaspoon Italian seasoning
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - 1 tablespoon fresh parsley, chopped (optional)

→ Soup Base

10 - 1 tablespoon olive oil
11 - 1 small onion, diced
12 - 2 cloves garlic, minced
13 - 2 celery stalks, chopped
14 - 1 can (410 g) diced tomatoes
15 - 1 litre chicken or beef broth
16 - 1 teaspoon Italian seasoning
17 - 0.5 teaspoon salt (adjust to taste)
18 - 0.25 teaspoon black pepper
19 - 100 g small pasta such as ditalini or elbow macaroni
20 - 120 ml heavy cream
21 - 30 g grated Parmesan cheese
22 - 30 g fresh spinach or basil, chopped

→ Garnishes (optional)

23 - Extra grated Parmesan cheese
24 - Fresh basil or parsley
25 - Crushed red pepper flakes

# Instructions:

01 - Combine ground meat, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, black pepper, and parsley in a mixing bowl. Mix gently until just combined.
02 - Form the mixture into small meatballs, approximately 2.5 cm in diameter, and set aside.
03 - Heat olive oil in a large pot or Dutch oven over medium heat. Sear meatballs in batches for 2-3 minutes per side until browned. Remove from pot and set aside.
04 - In the same pot, add diced onion, chopped celery, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened.
05 - Add diced tomatoes and broth to the pot, stirring well. Season with Italian seasoning, salt, and black pepper. Return the browned meatballs to the pot. Simmer gently for 15 minutes.
06 - Stir in the small pasta and simmer for 8-10 minutes until tender.
07 - Reduce heat and gently stir in heavy cream and Parmesan cheese. Heat through for 2-3 minutes until creamy.
08 - Fold in chopped spinach or basil and cook until just wilted. Adjust seasoning to taste.
09 - Ladle soup into bowls and garnish with extra Parmesan, fresh herbs, and red pepper flakes if desired. Serve hot.

# Notes:

01 - For best flavour, do not overmix meatball ingredients. Brown the meatballs for deeper taste before simmering.
02 - Add spinach or basil at the end to preserve vibrant colour and freshness.
03 - Ditalini, elbow macaroni, or other small pasta shapes work well in this preparation.

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