1-First Step: Prepare the Meatballs Sauté the minced onion in 2 tablespoons of olive oil until softened, about 5 minutes, then stir in 1 tablespoon of minced garlic and let it cool slightly. In a bowl, mix 1 large egg, 1/2 cup parmesan cheese, 1/2 cup plain bread crumbs, 1/3 cup whole milk, 2 tablespoons finely chopped parsley, 1 heaping teaspoon dry Italian herb blend, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper; let the bread crumbs absorb the moisture for a couple of minutes. In a large bowl, combine 1 pound ground pork and 1 pound Italian sausage, then add the sautéed onions and the egg mixture, mixing until just combined to avoid tough meatballs. For dietary needs, use gluten-free bread crumbs here if needed.

2-Second Step: Form and Cook the Meatballs Roll the meat mixture into bite-sized meatballs using wet hands to prevent sticking, and place them on a parchment-lined rimmed baking sheet about an inch apart. Broil on high, about 10 inches from the oven coil, for 8 minutes or until cooked through; this step takes around 10 minutes total and gives the meatballs a nice sear. If you’re adapting for a low-calorie version, consider baking at 400°F for 15 minutes instead to cut down on any extra oil. Once done, set the meatballs aside while you start the soup base.

3-Third Step: Sauté the Soup Vegetables In a soup pot, heat 2 tablespoons of olive oil over medium heat and sauté 1 1/2 cups diced onion for about 8 minutes until softened and browned at the edges. Add 2 tablespoons minced garlic, 3 cups sliced carrot rounds, 4 ribs chopped celery, and 16 ounces sliced cremini mushrooms, then cook for another 6-8 minutes until the vegetables release liquid and brown; add a bit more oil if the pan dries out. This step builds flavor, and for vegetable swaps, you could use zucchini here for a lighter twist on Italian meatball soup.

4-Fourth Step: Simmer the Soup Stir in 48 ounces beef stock, 2 teaspoons dry Italian herb blend, 1/4 teaspoon red pepper flakes, and the cooked meatballs, then bring to a simmer and let it cook for 10 minutes to blend the flavors. For a vegan adaptation, use vegetable stock instead of beef stock at this stage. After simmering, add 8 ounces fresh spinach, 2 cups heavy cream, 1 cup grated parmesan cheese, and 2 tablespoons chopped parsley, then simmer for another 5 minutes until everything is heated through. Try pairing this with a refreshing drink idea for a complete meal.

5-Final Step: Finish and Serve Season the soup with sea salt and pepper to taste, then let it rest for a few minutes before serving. Ladle into bowls and top with extra parmesan if desired; this Creamy Italian Meatball Soup serves 6-8 people and tastes even better the next day. For protein alternatives, check the next section, and remember that chilling the mixture before forming balls can help if you’re making Italian meatball soup for a crowd.