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Easy Italian Meatball Soup with Zucchini Noodles

A comforting, family-friendly dish featuring savory meatballs and fresh zucchini noodles, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 oz package of pre-cooked Italian Meatballs Choose turkey or beef for a hearty option
  • 1 Tbsp olive oil For a rich, smooth base
  • 1 medium onion, diced Aromatic and slightly sweet
  • 3-4 cloves garlic, minced Adding depth and fragrance
  • 1 medium carrot, peeled and diced Bringing a subtle sweetness
  • 1/2 teaspoon garlic powder To intensify the garlic flavor
  • 15 oz can of diced tomatoes Juicy and bright
  • 15 oz can of fire-roasted tomatoes Smoky and flavorful
  • 1/4 cup tomato sauce For added creaminess
  • 32 oz beef or chicken broth The comforting foundation
  • 2 medium zucchini, spiralized into zoodles Light and crunchy
  • 2 teaspoons Italian seasoning Herbaceous and aromatic
  • 1 tsp salt To enhance all the flavors
  • 1/2 tsp pepper For a mild kick
  • 1/2 teaspoon crushed red pepper flakes Optional for heat
  • Dairy-free cheese or parmesan cheese and parsley for garnish To elevate the presentation

Method
 

Preparation
  1. In a large pot or Dutch Oven, heat the olive oil over medium heat.
  2. Add the diced onions and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
  3. Introduce the diced carrots and continue to cook for another 2-3 minutes until they soften.
  4. Sprinkle in garlic powder, Italian seasoning, salt, and pepper, stirring to coat the veggies evenly.
  5. Carefully add the pre-cooked Italian meatballs and cook for about 4-5 minutes, allowing them to warm through.
  6. While the meatballs are cooking, spiralize the zucchini into zoodles and set aside.
  7. Pour in diced tomatoes, fire-roasted tomatoes, tomato sauce, and broth. Stir and bring to a simmer.
  8. Cover and let the soup simmer for 15 minutes.
  9. Introduce the zucchini noodles into the soup and cook for an additional 5-10 minutes until tender but crunchy.
  10. Serve hot, garnished with parsley and cheese.

Notes

For extra flavor, add a splash of balsamic vinegar before serving. This soup can be made a day in advance for improved flavor. Consider serving alongside garlic bread or a side salad.