Fall Dinner Ideas for Family | Creamy Italian Meatball Soup
Fall Dinner Ideas for family – Creamy Italian Meatball Soup is The Perfect and Most Comforting Fall Dinner Recipe!
This Creamy Italian Meatball Soup is made with savory meatballs, tender rotini, fresh spinach, dipped in an amazingly creamy and scrumptious broth. This is a delicious and hearty warm recipe for fall dinners or cold winter nights.
Fall is around the corner and we’re back again to warm cozy meals full of comforting flavors. This Creamy Italian Meatball Soup is definitely worth adding to your fall repertoire.
Why you’ll love this Fall Dinner Recipe?
It’s a simple meatball soup recipe, easy to follow, and easier to modify. A great meal for a cozy family dinner.
It’s the perfect dinner recipe for chilly fall or winter nights.
It’s hearty, creamy, and flavorful.
What ingredients do I need for this meatball soup recipe?
18 ounces bag of frozen meatballs
1 tablespoon olive oil
1 yellow onion (diced)
6 garlic cloves (minced)
1 tablespoon Italian seasoning
2 tablespoons tomato paste
32 ounces chicken broth
28 ounces can crushed tomatoes
8 ounces rotini pasta
2 cups baby spinach
½ cup heavy cream
Kosher salt
Freshly cracked pepper
Shaved Parmesan (for garnish)
Freshly chopped parsley (for garnish)
How to make this Easy Italian Meatball Soup Recipe?
Cook the ground beef meatballs to your liking, either in a pan or in the air fryer.
Heat up 1 tablespoon of olive oil in a pot over medium heat. Add the chopped yellow onion a few pinches of salt and pepper. Cook while stirring occasionally until they start to caramelize a bit. (about 6 to 8 minutes)
Add the minced garlic cloves, 2 tablespoons of tomato paste, 1 tablespoon Italian seasoning, then sprinkle some salt and pepper. Cook, stirring frequently for a whole minute.
Add a couple splashes of chicken broth, enough to scrape the bitts at the bottom of the pot, then add the rest of the broth, the crushed tomatoes, the uncooked pasta, and the cooked meatballs with some drizzles of salt and pepper.
Mix everything, then let it simmer over medium-high heat. Reduce the heat, then simmer covered for about 12 to 15 minutes (your pasta should be cooked)
Add in the baby spinach and heavy cream and stir until the spinach wilts.
Check if it needs additional salt or pepper then garnish with shaved Parmesan and chopped parsley. Enjoy your meatball soup!
Hearty and Comforting Fall Dinner Ideas for Family – This Creamy Italian Meatball Soup is a Restaurant Quality Meal to charm, comfort, and delight your beloved family!
Helpful Tips and Variations:
Which pasta can I use instead of rotini? I prefer to use rotini for this recipe, but you can use penne, or any other small shaped pasta shell. You can also use rice if you prefer.
What if I don’t have frozen meatballs? Use frozen meatballs to make this recipe faster (defrost before adding to soup), but if you don’t have any, it’s ok, you can cook meatballs to your liking
How can I substitute the beef meatballs? I think ground turkey, ground pork, or ground chicken meatballs would make a good substitute.
What can I use instead of spinach? Replace with kale or chopped broccoli.
Is it necessary to use the chicken broth? Not really, if you don’t have chicken broth, you can use beef broth or simply use water instead; it will work just fine.
What should I do if the soup is getting thick? Normally it thickens as it sits, but if it already looks a bit thick while cooking, add couple splashes of chicken broth or water.
What can I add to this meatball soup? Sometimes, I like to add mushrooms, carrots, zucchini, or celery.
Can I use a slow cooker for this recipe? You can definitely make this recipe in a crockpot, just make sure to use precooked meatballs, put it on high for a couple of hours and add the cream until the end.
How can I store leftovers? You need to make sure that your lunch box is tightly sealed and well stored in the fridge; I usually store mine from 3 to 4 days depending on the
Can I freeze this recipe? This soup recipe keeps well in the freezer, but if you tend to freeze it, it’s best to add the spinach until reheating to maintain its fresh taste and color.
How can I serve this Creamy Italian Meatball Soup?
I like to top this creamy meatball soup with Parmesan cheese and a few fresh herbs. I usually pair with bread sticks, homemade cheesy garlic bread, roasted cauliflower steak, roasted Parmesan zucchini or carrot fries.
Fall Dinner Ideas for Family– Creamy Italian Meatball Soup
Ingredients
- 18 ounces bag of frozen meatballs
- 1 tablespoon olive oil
- 1 yellow onion diced
- 6 garlic cloves minced
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 32 ounces chicken broth
- 28 ounces can crushed tomatoes
- 8 ounces rotini pasta
- 2 cups baby spinach
- ½ cup heavy cream
- Kosher salt
- Freshly cracked pepper
- Shaved Parmesan for garnish
- Freshly chopped parsley for garnish
Instructions
- Cook the ground beef meatballs to your liking, either in a pan or in the air fryer.
- Heat up 1 tablespoon of olive oil in a pot over medium heat. Add the chopped yellow onion a few pinches of salt and pepper. Cook while stirring occasionally until they start to caramelize a bit. (about 6 to 8 minutes)
- Add the minced garlic cloves, 2 tablespoons of tomato paste, 1 tablespoon Italian seasoning, then sprinkle some salt and pepper. Cook, stirring frequently for a whole minute.
- Add a couple splashes of chicken broth, enough to scrape the bitts at the bottom of the pot, then add the rest of the broth, the crushed tomatoes, the uncooked pasta, and the cooked meatballs with some drizzles of salt and pepper.
- Mix everything, then let it simmer over medium-high heat. Reduce the heat, then simmer covered for about 12 to 15 minutes (your pasta should be cooked)
- Add in the baby spinach and heavy cream and stir until the spinach wilts.
- Check if it needs additional salt or pepper then garnish with shaved Parmesan and chopped parsley. Enjoy!
