Creamy Meatball Soup

Firstly, we will start by making meatballs. Add all the ingredients of meatballs in a large-sized bowl and mix everything well.

Knead the mixture well to make a smooth dough. Roll into small 1 or 2 inches small balls and place them in the refrigerator for an hour to set it.

Take a pot and add oil into it. Heat the oil on medium flame and later add the meatballs into it.

Brown the meat balls on each side for about 3-4 minutes and once cooked, remove from the pot and keep it aside.

In the same pot, combine veggies such as onions, garlic, carrots, mushrooms, and celery.

Cook these veggies for 5-7 minutes until vegetables start getting brown and tender.

Combine beef stock in the pot and stir it well. Now, add salt, black pepper, herbs, garlic powder, onion powder, paprika, and stir it well. Also, add the meatballs into the pot and cook it on high flame.

Let the soup simmer on medium flame until the broth remains half and vegetables are cooked through.

Turn heat the flame and carefully add in cream, while whisking simultaneously as you add it. Whisk it until well combined with the soup.

Light on the flame, and let the soup come to a boil. Add the grated parmesan cheese into it and stir well. Return heat to medium and whisk in parmesan cheese.

Cook until you get the desired thickness of the soup and once done, remove from heat.

Garnish this delicious creamy soup with freshly chopped parsley and serve it hot.