Prepare to embark on a mouthwatering culinary journey that will transform your ordinary dinner into an extraordinary Italian comfort food experience! This Meatball Mushroom Parmesan Soup is not just a meal, it's a flavor explosion that combines the rich, savory goodness of tender meatballs, earthy mushrooms, and decadent Parmesan cheese in one irresistible bowl. Whether you're looking to impress your family or craving a soul-warming dish that screams gourmet comfort, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 egg
- 2 cups mushrooms, sliced
- 4 cups beef broth
- 1 cup marinara sauce
- 1 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Form the meat mixture into small, uniform meatballs approximately 1-inch in diameter. Ensure they are compact to prevent falling apart during cooking.
- Heat a large soup pot or Dutch oven over medium-high heat. Brown the meatballs on all sides, working in batches to avoid overcrowding. This should take about 5-6 minutes per batch.
- Remove browned meatballs and set aside. In the same pot, sauté sliced mushrooms until they release their moisture and become golden brown, approximately 4-5 minutes.
- Pour beef broth into the pot, scraping the bottom to release any browned bits for additional flavor. Add marinara sauce and stir to combine.
- Gently return meatballs to the pot, reducing heat to medium-low. Simmer for 15-18 minutes, ensuring meatballs are cooked through to an internal temperature of 160°F.
- In the final 2-3 minutes of cooking, sprinkle grated Parmesan cheese over the soup, allowing it to melt and create a rich, creamy texture.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnishing with extra Parmesan cheese if desired.
Tips
- For the most tender and flavorful meatballs, use ground beef with a slightly higher fat content (80/20 blend) to ensure juiciness.
- When forming meatballs, wet your hands slightly to prevent the mixture from sticking and help create smoother, more uniform balls.
- To prevent meatballs from falling apart, make sure to compact them firmly and avoid overhandling the meat mixture.
- For extra depth of flavor, consider adding a splash of red wine when sautéing the mushrooms or use a homemade beef broth if possible.
- If you want a thicker soup, you can create a quick slurry by mixing a tablespoon of cornstarch with cold water and stirring it in during the final minutes of cooking.
- Use freshly grated Parmesan cheese for the best melting quality and most intense flavor. Pre-grated cheese can often contain anti-caking agents that affect texture.
- Let the soup rest for a few minutes after cooking to allow the flavors to meld and the meatballs to settle, enhancing the overall taste profile.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 20g
Protein: 35g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 120mg
