Description
This hearty Meatball Soup combines tender chicken meatballs, flavorful tomato broth, and tender rotini pasta, all enriched with spinach and a touch of cream for a comforting and delicious meal. Perfect for a cozy dinner, this recipe is easy to prepare using frozen or homemade meatballs and packed with Italian seasonings and fresh ingredients.
Ingredients
Meatballs
- 18-20 oz. bag of frozen chicken meatballs, thawed
Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 32 oz. chicken broth
- 28 oz. can crushed tomatoes
- 8 oz. (about 2 1/2 cups) uncooked rotini pasta
- 2 cups baby spinach
- 1/2 cup heavy cream
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Garnish
- Shaved Parmesan cheese
- Freshly chopped parsley
Instructions
- Prepare the Meatballs: Use homemade Italian meatballs, air fryer chicken meatballs, or thawed frozen chicken meatballs prepared according to package instructions or your favorite method.
- Sauté Onion: Heat 1 tablespoon olive oil in a pot over medium heat. Add diced yellow onion with a pinch of kosher salt and freshly cracked pepper. Cook, stirring occasionally, for 6-8 minutes until the onions begin to brown and caramelize.
- Add Garlic and Seasoning: Stir in the minced garlic, Italian seasoning, tomato paste, and additional salt and pepper. Cook while stirring frequently for 1 minute to release the flavors.
- Deglaze the Pot: Add a few splashes of chicken broth to the pot, scraping the bottom to loosen any browned bits for added flavor.
- Add Remaining Ingredients: Pour in the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs. Season again with salt and pepper to taste.
- Simmer the Soup: Bring the soup to a simmer over medium-high heat. Then reduce heat to low, cover the pot, and gently simmer for 12-15 minutes until the pasta is cooked al dente.
- Finish with Spinach and Cream: Stir in fresh baby spinach and heavy cream until the spinach wilts and the soup is heated through.
- Season and Garnish: Adjust seasoning with salt and pepper as needed. Serve hot, garnished with shaved Parmesan and freshly chopped parsley.
- Enjoy and Review: Serve this warm, comforting soup to family and friends, and don’t forget to leave a 5-star rating and review if you loved the recipe!
Notes
- Use freshly thawed meatballs or cooked meatballs for best texture and flavor.
- Simmering pasta in the soup absorbs the flavors but be sure not to overcook it to avoid mushy noodles.
- Spinach adds nutrition and color but can be substituted with kale or Swiss chard if preferred.
- Heavy cream can be replaced with half-and-half or omitted for a lighter soup.
- Leftover soup keeps well in the refrigerator for 3-4 days and can be reheated on the stove.
