Asparagus Soup with Mini Meatballs
Creamy, comforting, and packed with flavor, Asparagus Soup with Mini Meatballs is a delightful twist on classic soup recipes. Tender asparagus is simmered with aromatic onions and garlic, then blended into a velvety base enriched with a splash of heavy cream and a hint of zesty lemon juice. Floating in this luscious soup are perfectly browned, bite-sized meatballs made from a savory blend of ground beef, pork, breadcrumbs, Parmesan cheese, and Italian seasoning. This recipe is the perfect balance of earthy and rich, offering a hearty yet elegant dish ideal for cozy dinners or entertaining guests. Ready in just under an hour, this soup is as satisfying as it is stunning. Serve with crusty bread and a sprinkle of Parmesan for the ultimate comfort meal!
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Recipe Information
Ingredients
- 500 g asparagus
- 2 tbsp butter
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 4 cups vegetable broth
- 1 cup heavy cream
- 250 g ground beef
- 250 g ground pork
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 1 tsp Italian seasoning
- 1.5 tsp (divided) salt
- 1 tsp (divided) black pepper
- 1 tbsp olive oil
- 1 tbsp lemon juice
Instructions
Trim the woody ends from the asparagus and cut the stalks into 2-inch pieces. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the asparagus pieces to the pot and pour in the vegetable broth. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the asparagus is tender.
While the soup is simmering, prepare the mini meatballs. In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, Italian seasoning, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix until everything is evenly incorporated.
Roll the mixture into small meatballs, approximately 1-inch in diameter. Heat the olive oil in a skillet over medium-high heat. Add the meatballs in batches and brown them on all sides, about 5-7 minutes total. Set aside.
Once the asparagus is tender, use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a stand blender and blend in batches.
Stir in the heavy cream and lemon juice. Taste and adjust seasoning, adding more salt or black pepper as needed.
Add the cooked mini meatballs to the pot and let them simmer in the soup for 5 minutes to ensure they are fully cooked and the flavors meld together.
Ladle the soup into bowls and serve hot. Garnish with additional Parmesan cheese or a drizzle of cream if desired.
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.9 g | 306% | |
| Saturated Fat | 108.4 g | 542% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 7636 mg | 332% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 32.5 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 691 mg | 53% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3599 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
