This Creamy Meatball Soup with Lemon and Nutmeg is a comforting and flavorful dish that combines tender meatballs with a rich, creamy broth. The addition of lemon and nutmeg adds a unique and refreshing twist, making this soup a perfect choice for a cozy dinner or a special occasion.

Creamy Meatball Soup with Lemon and Nutmeg

A bowl of creamy meatball soup garnished with lemon zest and herbs.

What Makes This Soup Special?

This soup is a delightful combination of juicy meatballs, a creamy broth, and the bright, zesty flavors of lemon and nutmeg. The creamy texture of the soup is balanced by the tanginess of the lemon, while the nutmeg adds a warm, aromatic note. It's a hearty and satisfying dish that's sure to become a family favorite.

Ingredients

  • For the Meatballs:
    • 500g ground beef or lamb
    • 1 small onion (finely grated)
    • 1 garlic clove (minced)
    • 1/2 cup breadcrumbs
    • 1 egg
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
  • For the Soup:
    • 1 tablespoon olive oil
    • 1 onion (finely chopped)
    • 2 garlic cloves (minced)
    • 4 cups chicken or vegetable broth
    • 1 cup heavy cream
    • 1 lemon (zested and juiced)
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt (or to taste)
    • 1/4 teaspoon black pepper
    • Fresh parsley or dill (for garnish)
Ingredients for Creamy Meatball Soup

Ingredients needed for Creamy Meatball Soup with Lemon and Nutmeg.

Instructions

  1. Prepare the Meatballs: In a large bowl, combine the ground meat, grated onion, minced garlic, breadcrumbs, egg, salt, pepper, and paprika. Mix well and shape into small meatballs (about 1-2 inches in diameter).
  2. Cook the Meatballs: Heat the olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs and set aside.
  3. Prepare the Soup Base: In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
  4. Add Broth and Cream: Pour in the chicken or vegetable broth and bring to a simmer. Stir in the heavy cream, lemon zest, lemon juice, nutmeg, salt, and pepper.
  5. Add the Meatballs: Gently return the meatballs to the pot and let the soup simmer for 15-20 minutes, or until the meatballs are cooked through.
  6. Serve: Ladle the soup into bowls and garnish with fresh parsley or dill. Serve hot with crusty bread on the side.
Serving Creamy Meatball Soup

Serving Creamy Meatball Soup with Lemon and Nutmeg.

Tips for the Perfect Soup

  • For a lighter version, you can use half-and-half or milk instead of heavy cream.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup during the last few minutes of cooking.
  • You can use ground turkey or chicken instead of beef or lamb for a different flavor.
  • Adjust the amount of lemon juice and nutmeg to suit your taste preferences.

Why You'll Love This Soup

This Creamy Meatball Soup with Lemon and Nutmeg is a comforting and flavorful dish that's perfect for any occasion. The tender meatballs, creamy broth, and zesty lemon create a harmonious blend of flavors that will warm you up from the inside out. It's a hearty and satisfying meal that's easy to prepare and sure to impress.

Conclusion

Creamy Meatball Soup with Lemon and Nutmeg is a delicious and comforting dish that's perfect for a cozy dinner or a special occasion. The combination of tender meatballs, creamy broth, and zesty lemon makes this soup a standout. Try this recipe today and enjoy the rich, comforting flavors!