Instructions
Step 1: In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into 1-inch meatballs.
Step 2: Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides. Remove and set aside.
Step 3: In the same pot, sauté diced onion and bell pepper until soft, about 5 minutes. Stir in tomato paste and cook for 1 minute.
Step 4: Pour in chicken broth and bring to a simmer. Add the meatballs back to the pot and simmer for 10–12 minutes until cooked through.
Step 5: Stir in heavy cream, Parmesan, and red pepper flakes. Add baby spinach and cooked pasta. Simmer for 5 more minutes until spinach wilts and soup is creamy.
Step 6: Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped parsley.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat. If the soup thickens too much, add a splash of broth or water to loosen it. Avoid freezing as the cream and pasta may change texture.
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