Ingredients
Scale
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, oregano, garlic powder, salt, and pepper. Gently mix until just combined. Do not overmix. Roll the mixture into 1-inch meatballs.
- Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs on all sides. Remove meatballs from the pot and set aside.
- Step 3: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the chicken broth, crushed tomatoes, and tomato sauce. Bring to a simmer, then return the meatballs to the pot. Reduce heat to low, cover, and simmer for at least 30 minutes, or until meatballs are cooked through and the sauce has thickened slightly.
- Step 5: Stir in the heavy cream. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through. Serve hot with grated Parmesan cheese, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the soup on the stovetop over low heat, stirring occasionally, to prevent scorching.
- Serve this hearty soup with a side of crusty Italian bread for dipping into the rich, creamy sauce.
- To achieve extra tender meatballs, avoid overmixing the meatball mixture; gentle handling ensures a light and fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American