Easy Italian Meatball Soup with Zucchini Noodles
A wholesome, comforting soup featuring pre-cooked Italian meatballs, fresh vegetables, and spiralized zucchini as a lighter alternative to traditional pasta.
Ingredients
Meatballs and Broth
- 20 oz 1 (20 oz) package pre-cooked Italian meatballs (turkey or beef)
- 32 oz 32 oz beef or chicken broth
Vegetables
- 1 tablespoon 1 tablespoon olive oil
- 1 medium 1 medium onion, diced
- 3-4 cloves 3-4 cloves garlic, minced
- 1 medium 1 medium carrot, peeled and diced
- 2 medium 2 medium zucchini, spiralized into zoodles Zucchini noodles should be added at the end of cooking.
Canned Ingredients
- 1 can 1 (15 oz) can diced tomatoes
- 1 can 1 (15 oz) can fire-roasted tomatoes
- 1/4 cup 1/4 cup tomato sauce
Seasoning
- 1/2 teaspoon 1/2 teaspoon garlic powder
- 2 teaspoons 2 teaspoons Italian seasoning
- 1 teaspoon 1 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon pepper
- 1/2 teaspoon 1/2 teaspoon crushed red pepper flakes Optional, for added spice.
Garnish
- to taste dairy-free cheese or parmesan cheese Optional for serving.
- to taste fresh parsley For garnish.
Instructions
Preparation
- Heat a large pot or Dutch oven over medium heat and add the olive oil.
- Add the diced onion and minced garlic, sautéing for 2-3 minutes until translucent.
- Add the diced carrot and cook for an additional 2-3 minutes.
- Stir in garlic powder, salt, pepper, and Italian seasoning.
- Add the pre-cooked meatballs and cook for 4-5 minutes until heated through.
Cooking
- Add diced tomatoes, fire-roasted tomatoes, tomato sauce, and broth. Stir to combine.
- Cover the pot and let the soup simmer for 15 minutes.
- Add spiralized zucchini noodles and cook for another 5-10 minutes until tender.
Serving
- Serve hot, garnished with parsley and cheese if desired.
Notes
For best flavor, add a splash of balsamic vinegar or lemon juice before serving. Store leftovers in an airtight container for 3-4 days or freeze without zoodles.