Save It The smell of garlic and cream simmering together has a way of filling a kitchen with the kind of warmth that makes you want to linger. I stumbled onto this soup one winter evening when I had ground turkey to use up and a craving for something rich but not heavy. The idea of tiny meatballs bobbing in a creamy broth felt like comfort in a bowl. I tossed in sun-dried tomatoes because they were sitting in my pantry, and suddenly the whole thing took on this vibrant, almost Tuscan personality.
I made this for a friend who was getting over a cold, and she called it hug soup, which is probably the best compliment Ive ever received. We sat at my kitchen table with big bowls and crusty bread, and she kept going back for seconds. The meatballs were so soft they practically melted, and the creamy broth clung to every spoonful. It was one of those nights where the food mattered less than the moment, but somehow the food made the moment even better.
Ingredients
- Ground turkey: Lean but flavorful, it forms the base of tender meatballs that stay moist when simmered in broth instead of baked.
- Breadcrumbs: They bind the meatballs and keep them from getting dense or rubbery, so dont skip them even if youre tempted.
- Parmesan cheese (for meatballs): Adds a salty, nutty depth that makes each meatball taste like it has a secret.
- Egg: Holds everything together without making the mixture sticky or heavy.
- Garlic (for meatballs): Minced fine so it melts into the meat and perfumes every bite.
- Fresh parsley: Brings a hint of brightness that cuts through the richness of the turkey.
- Dried oregano: A little goes a long way, lending that classic Italian herbiness.
- Salt and black pepper (for meatballs): Season confidently here because underseasoned meatballs are a missed opportunity.
- Olive oil: Used to brown the meatballs and sauté the aromatics, building layers of flavor from the start.
- Yellow onion: Finely chopped so it melts into the broth and adds sweetness without chunks.
- Garlic (for soup): More is more when it comes to garlic in a creamy Italian soup.
- Low-sodium chicken broth: Gives you control over the salt level and keeps the soup from tasting like a salt lick.
- Heavy cream: This is what makes the soup luxurious and velvety, coating your spoon in the best way.
- Parmesan cheese (for soup): Melts into the broth and thickens it slightly while adding umami.
- Sun-dried tomatoes: Packed in oil, drained, and chopped, they add tangy bursts of concentrated tomato flavor.
- Fresh baby spinach: Wilts in seconds and adds color, nutrition, and a slight earthiness.
- Dried Italian herbs: A blend of basil, oregano, and thyme that ties everything together.
- Fresh basil: Optional but highly recommended for garnish, it makes each bowl feel restaurant-worthy.
Instructions
- Prepare the Meatballs:
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper, mixing gently until just combined. Shape into 1-inch balls, about 20 total, and set them on a plate.
- Brown the Meatballs:
- Heat 1 tbsp olive oil in a large pot over medium heat and add meatballs in batches, browning them on all sides for 4 to 5 minutes. They dont need to be cooked through, just golden and fragrant.
- Sauté Aromatics:
- Add the remaining tablespoon of olive oil to the same pot and sauté the chopped onion until soft and translucent, about 4 minutes. Stir in the garlic and cook for 1 minute more until it smells incredible.
- Build the Broth:
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits stuck to the bottom of the pot. Those bits are pure flavor.
- Simmer the Soup:
- Return the browned meatballs to the pot along with the sun-dried tomatoes and Italian herbs. Let it simmer uncovered for 12 to 15 minutes until the meatballs are cooked through and tender.
- Finish with Cream:
- Lower the heat and stir in the heavy cream and Parmesan cheese, simmering gently for 2 to 3 minutes. The soup will turn creamy and luscious.
- Add Spinach:
- Stir in the fresh spinach and cook just until wilted, about 1 to 2 minutes. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh basil and extra Parmesan if you like. Serve it hot with crusty bread on the side.
Save It This soup has become my go-to when I want to feel like Ive really cooked something special without spending hours in the kitchen. Theres something about the way the meatballs soak up the creamy broth that makes every spoonful feel intentional. Its the kind of dish that makes people ask for the recipe, and I love that it always surprises them how simple it actually is.
Make It Your Own
If you want to lighten it up, swap the heavy cream for half-and-half, though youll lose a bit of that silky richness. Ground chicken works just as well as turkey if thats what you have on hand. For a heartier meal, serve the soup over cooked pasta like orecchiette or small shells, turning it into something between a soup and a stew. A splash of white wine added with the broth brings a lovely acidity that balances the cream beautifully.
Storage and Reheating
This soup keeps well in the fridge for up to three days, though the meatballs will continue to absorb liquid and soften even more. Reheat gently on the stove over low heat, adding a splash of broth or cream if it has thickened too much. I dont recommend freezing it because the cream can separate and turn grainy when thawed, but if you must, freeze just the meatballs and broth, then add fresh cream and spinach when you reheat.
Serving Suggestions
Crusty Italian bread is non-negotiable for me, perfect for soaking up every last bit of that creamy broth. A crisp Pinot Grigio or a light Vermentino pairs beautifully if youre in the mood for wine. If youre feeding a crowd, set out extra Parmesan, red pepper flakes, and fresh basil so everyone can customize their bowl.
- Serve with a simple arugula salad dressed in lemon and olive oil for a bright contrast.
- Top with a drizzle of good olive oil and a sprinkle of toasted pine nuts for extra richness.
- Pair with garlic breadsticks or focaccia if you want to go all in on the carbs.
Save It This is the kind of soup that makes you feel capable and cozy all at once. Whether youre feeding yourself or a table full of people, it delivers every single time.
Common Questions About Recipes
- → Can I make the meatballs ahead of time?
Yes, you can prepare and shape the meatballs up to 24 hours in advance. Store them covered in the refrigerator, then brown and simmer as directed when ready to cook.
- → What can I substitute for heavy cream?
For a lighter version, use half-and-half or whole milk. You can also try coconut cream for a dairy-free alternative, though it will alter the flavor slightly.
- → Can I use frozen spinach instead of fresh?
Yes, you can use about 1 cup of frozen spinach. Thaw and squeeze out excess moisture before adding it to the soup during the final step.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 2 months. Cool completely before freezing. Note that the cream may separate slightly upon thawing; stir well while reheating to restore creaminess.
- → What other vegetables can I add?
Consider adding diced carrots, celery, or kale for extra nutrition. Add heartier vegetables during the broth-building step so they have time to soften properly.