Italian Zucchini Meatball Soup

If you’re craving a cozy, comforting bowl of soup that’s packed with flavor and nutrition, look no further than this Italian Zucchini Meatball Soup. Combining tender meatballs with fresh zucchini and vibrant veggies in a savory broth, this recipe is a true weeknight winner. It’s hearty enough to satisfy your hunger yet light enough to keep you feeling good. The grated zucchini in the meatballs adds moisture and a subtle sweetness that perfectly complements the savory beef and fragrant herbs. Whether you’re new to homemade soups or a seasoned cook, this recipe is straightforward, delicious, and sure to become a staple in your kitchen.

Why This Recipe Is a Must-Try

This Italian Zucchini Meatball Soup stands out because it offers the ultimate balance of rich, meaty flavor and fresh, garden-inspired ingredients. The grated zucchini not only boosts the nutrition but also keeps the meatballs tender and juicy, ensuring every bite melts in your mouth. Plus, the combination of diced tomatoes, spinach, and bell peppers creates a colorful and nutrient-packed broth that’s as pleasing to the eye as it is to the palate.

What’s more, this soup is incredibly versatile and can easily be adapted to suit your personal preferences or whatever you have on hand. If you love Italian flavors but want a lighter twist on classic meatball soup, this recipe hits the mark. And if you enjoy recipes that come together in one pot and fill your home with enticing aromas, you’ll definitely appreciate how this soup cooks up.

For those who adore zucchini in all its forms, you might also want to try the Herbed Zucchini Tomato Casserole Gratin for a delicious side that complements this soup beautifully.

Ingredients

• 1 pound ground beef
• 1 medium zucchini, grated
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 cup spinach, chopped
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

How To Make Italian Zucchini Meatball Soup

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground beef, grated zucchini, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Use your hands or a spoon to mix everything thoroughly until all the ingredients are evenly incorporated. The zucchini will add moisture, so no extra liquid is necessary here.

Step 2: Form the Meatballs

Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or tray, making sure they don’t touch each other to avoid sticking.

Step 3: Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper and sauté for about 5 minutes, or until softened and fragrant. Stir occasionally to prevent burning.

Step 4: Add Broth and Tomatoes

Pour in the chicken broth and diced tomatoes, including their juices. Stir to combine and bring the mixture to a gentle boil.

Step 5: Cook the Meatballs in the Soup

Carefully drop the meatballs into the boiling broth. Reduce the heat to a simmer and cover the pot. Let the soup cook for 15 to 20 minutes, or until the meatballs are cooked through and tender.

Step 6: Add Spinach and Final Touches

Stir in the chopped spinach and cook for an additional 2 to 3 minutes until wilted. Taste the soup and adjust seasoning if needed, adding more salt or pepper as desired.

Step 7: Serve Garnished

Ladle the soup into bowls and garnish each serving with fresh basil leaves. Enjoy warm with crusty bread or your favorite side.

Expert Tips

• Grate the zucchini finely and then squeeze out excess moisture with a clean kitchen towel or paper towel. This prevents the meatball mixture from becoming too wet and helps the meatballs hold their shape.
• Don’t overcrowd the pot when cooking the meatballs in the broth. If necessary, cook them in batches to ensure they cook evenly and don’t stick together.
• Use fresh herbs when possible. While dried oregano works well, fresh basil or parsley added at the end brightens the soup’s flavor beautifully.
• For a richer broth, you can swap half of the chicken broth with vegetable broth or add a splash of white wine when sautéing the vegetables.
• If you prefer smaller meatballs, you can double the batch and freeze half for a quick soup on a busy day.

Variations and Customizations

• Meat options: Substitute ground beef with ground turkey or chicken for a lighter version.
• Spice it up: Add red pepper flakes or a dash of hot sauce if you like a little heat in your soup.
• Extra veggies: Toss in chopped carrots or celery along with the onion and bell pepper for more color and crunch.
• Cheese swap: Use Pecorino Romano instead of Parmesan for a sharper flavor.
• Make it gluten-free: Replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

How to Store Leftovers

Once cooled, transfer any leftover Italian Zucchini Meatball Soup to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over medium-low heat until warmed through. This soup also freezes beautifully — freeze in portioned containers for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stove. If the soup thickens too much after freezing, simply add a splash of broth or water to loosen it up.

FAQ

Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatballs up to a day in advance and keep them covered in the refrigerator. Alternatively, freeze them raw on a baking sheet and then transfer to a freezer bag for longer storage. When ready to cook, add them directly to the simmering soup.

Is it possible to make this soup vegetarian?

Yes! Swap the ground beef for plant-based meat alternatives or lentils, and replace chicken broth with vegetable broth. You can also add extra vegetables like mushrooms or zucchini noodles to keep it hearty.

What can I serve with this soup?

This Italian Zucchini Meatball Soup pairs wonderfully with crusty bread, garlic bread, or a fresh green salad. For a complete Italian-inspired meal, serve alongside dishes like a simple pasta or Stuffed Summer Squash Parmesan Boats.

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, fresh tomatoes can be used if they’re in season. Use about 2 cups of finely chopped tomatoes. You may want to simmer a bit longer to break down the fresh tomatoes and develop the flavors fully.

Conclusion

This Italian Zucchini Meatball Soup is a soul-satisfying recipe that brings together wholesome ingredients with robust Italian flavors. Easy to prepare and bursting with fresh veggies and tender meatballs, it’s perfect for warming up on chilly days or anytime you need a nourishing meal. Whether you’re feeding a family or meal prepping for the week, this soup delivers comfort and taste in every spoonful. Give it a try and see how this vibrant, delicious soup can quickly become one of your go-to recipes!

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