This creamy Italian meatball soup is a great twist on classic comfort food. It's also easy to make and perfect for a cold winter day.
Making a homemade soup is the perfect way to warm up on a chilly day. Not only can you control exactly what goes into your soup, but it tastes so much better than the canned varieties and doesn't take long to prepare a big batch for the whole family.
In a bowl, combine meatball ingredients and mix. Take the meatball mixture and make large or mini meatballs. I like to use a cookie scoop to help me form uniform meatballs. It seems for us that 1-inch or 2-inch balls are perfect for most recipes. (Skip this step if using frozen meatballs).
1 pound ground beef, 1 small onion, 1 egg, ½ cup breadcrumbs, ¼ cup milk, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon Worcestershire sauce
Meatball Soup
In a large soup kettle, add 2 tablespoons of olive oil and 12 meatballs. Brown for 2-3 minutes on each side. Remove the meatballs and set aside. Repeat this step with the next 12 meatballs. (Skip this step if using frozen meatballs).
4 Tablespoons Olive Oil, 24 Meatballs
Add the diced onion and cook a few minutes until translucent.
1 Large Onion
Next add the water, chicken stock packet, better than bouillon seasoning, and the cooked meatballs. Cover and bring to a boil.
Add the heavy cream and shredded cheese blend. Stirring to incorporate while the cheese is melting. Turn the heat down and simmer until the pasta is done.
1 Pint Heavy Whipping Cream, 5 Ounces Cheese
As the pasta expands it will soak up the water. You may need to add a bit more water if it gets too thick. Adjust the liquid as needed.