Italian Zucchini Meatball Soup
This Italian Zucchini Meatball Soup is cozy, flavorful, and packed with fresh veggies and tender meatballs. Perfect for a comforting weeknight meal!
Servings: 4 servings
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
Instructions
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. Mix thoroughly until evenly incorporated.
Form the Meatballs
- Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or tray, making sure they don’t touch to avoid sticking.
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, until softened and fragrant.
Add Broth and Tomatoes
- Pour in the chicken broth and diced tomatoes with their juices. Stir to combine and bring to a gentle boil.
Cook the Meatballs in the Soup
- Carefully drop the meatballs into the boiling broth. Reduce heat to a simmer, cover the pot, and cook for 15 to 20 minutes until meatballs are cooked through and tender.
Add Spinach and Final Touches
- Stir in the chopped spinach and cook for an additional 2 to 3 minutes until wilted. Adjust seasoning with salt and pepper if needed.
Serve Garnished
- Ladle soup into bowls and garnish each serving with fresh basil leaves. Serve warm with crusty bread or your favorite side.
Equipment
- Large Mixing Bowl
- Large Pot
- Dutch Oven
- Spoon
Notes
- Grate zucchini finely and squeeze out excess moisture to help meatballs hold shape.
- Cook meatballs in batches if needed to prevent overcrowding and sticking.
- Use fresh herbs like basil or parsley to brighten flavor.
- Swap half chicken broth with vegetable broth or add white wine for richer broth.
- Freeze extra meatballs for quick meals later.