This creamy meatball soup recipe with vodka sauce is a low carb, hearty, and a warming dish that comes together in 30 minutes and one pot. This blog post is sponsored by BERTOLI .
Soup season is here and I am loving it. Bringing you the simples pleasures of Tuscany to your table through this soup. I am all for a thick creamy soup and this one is a winner. A warm and flavorful bowl on a chilly night is so comforting and satisfying. This short cut creamy meatball soup is one of my favorites, it’s chunky and delicious. The love for meatball is real at home and this dill meatball works great in this soup.
We love Italian food and have always leaned on Bertolli® homemade authentic sauces that has no artificial flavors or ingredients. My kids absolutely love it and it tastes exactly like the one you’d taste in a Tuscan restaurant. Bertolli’s recipes are high quality. So when you make a recipe with their sauce, you can be assured it’s elevated in taste, but simple and delicious.
Creamy Meatball Soup
This meatball soup is quite simple and easy to make. With the help of Bertolli Vodka Sauce , it’s simple and flavorful. The meatballs are cooked first then simmered in the vodka sauce. The flavors meld together beautifully, and the broth turns out so thick and amazing. It’s hearty and creamy, with tender and juicy meatballs added in.
How to make this One pot Creamy Meatball Soup Recipe:
This meatball soup recipe comes together easily and quickly. It may seem like there are a lot of steps, but once you start cooking, it’s actually quite simple and straightforward. Here’s how to make this delicious meatball mushroom soup:
- Make the meatballs: Preheat the oven or pan fry. Combine ground meat, egg, bread crumbs, , salt, chives, pepper powder in a large bowl, and mix until just combined. Shape into golf-sized balls and place on a sheet pan without touching each other.
- Bake the meatballs or pan fry: Bake for 15 min
- Veggies for the Creamy meatball Soup- Sauté the veggies in butter or olive oil, with garlic. Add the bottle of sauce, chicken stock, spices and bring it to a boil.
- Add the meatballs – Once it comes to a boil, add in the baked meatballs Simmer for 5 minutes until thickened and warmed through.
- Add cooked wild rice – cook the wild rice and add how much you want in the soup.
- Serve, garnished with cheese, and chopped parsley or cilantro.
As you can see, the steps to making this 30 minute creamy meatball soup is quite simple and easy. The result is so flavorful and wonderful, and the leftovers reheat beautifully as well!
Thanks to @Bertolli for #sponsoring this post. All opinions are mine. You can buy it @walmart.
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Meatball Soup with Vodka Sauce
Prep time
Cook time
Total time
Author: Ash
Recipe type: Dinner, Lunch
Cuisine: American, Italian
Serves: 4
Ingredients
For the Soup
- 1 24 oz Bertolli D'Italia Vodka Sauce
- 2 tbsp olive oil
- 4 garlic, finely chopped
- ½ onion, finely chopped
- 1 yellow squash, chopped
- 1 carrot, chopped finely
- ½ tsp chopped oregano
- 1 tsp vinegar
- 32 oz chicken or vegetable stock
- Pepper
- For the meatballs
- 1 pound ground chicken or turkey
- 1 egg
- 1 tsp ginger garlic paste
- ½ cup whole wheat breadcrumbs
- 2 tbsp parmesan, grated
- 1 tablespoons olive oil (optional – makes meatballs more moist and yummy)
- ⅓ cup finely chopped dill
- black pepper to taste
- additional seasonings optional!
- Cooked wild rice
- to top
- crumbled cheese
- chili flakes
- olive oil
- cilantro or parsley
Instructions
- Instructions
- Preheat oven to 450 degrees F or you can pan fry or fry in ableisker pan. Combine all ingredients for the meatballs and mix together until just combined. Shape into golf-sized balls Place on a sheet pan in a single layer without touching each other.
- Bake both the meatballs 15 minutes in the preheated oven.
- Heat a large stockpot over medium high heat, and add the remaining tablespoon of oil.
- Add onion and garlic and sauté for 5 minutes until fragrant and the onion is translucent. Add in the veggies and herbs. Sauce for another few minutes.
- Pour in the Bertolli vodka sauce and vinegar. Once it starts boiling, add the stock. Bring it to a simmer for about 10 minutes. While this simmering, cook your rice and add it to the soup. Add in the meatballs. Simmer for 5 minutes until heated through.
- Taste to add more salt if needed, then serve sprinkled with chopped cilantro or parsley.
