Easy Italian Meatball Soup with Zucchini Noodles

Soup season gives me all the cozy feels. I wanted to make an easy soup that doubles as a full entree or an appetizer and this Italian meatball soup is exactly what I was looking for. 

A low-carb, high-protein soup that has tons of flavor from tangy tomato broth, tender meatballs, and Italian seasonings. The added zucchini noodles (zoodles) give it even more heartiness. Perfect for meal prep or weeknight dinner! 

What Makes This Recipe Great

One-pot meals are my favorite! We’re all super busy and I don’t know about you, but sometimes I’m sick of the dishes, but still want a healthy homemade meal. Enter, Italian meatball soup with zucchini noodles! 

This low-carb soup turns ready-made meatballs, broth, veggies, and canned tomatoes into a tangy, flavorful soup full of protein. The added zoodles are a low-carb replacement for pasta. Same flavors and textures, but healthier! 

If you love hearty soups, try my Low Carb Taco Soup or this No Bean Chili!

• Meatballs: I used Honeysuckle White Italian Meatballs. Feel free to use the frozen Italian meatballs of your choice. You can use beef meatballs, turkey meatballs, or chicken meatballs. 
• Spiralized Zucchini: You can buy zoodles frozen or already prepared. You can also spiralize a medium to large zucchini if you would like. 
• Veggies: Onion, carrot, and minced garlic. 
• Canned Tomatoes: One can of regular diced tomatoes and one can of fire-roasted tomatoes. You can also use crushed tomatoes in a pinch.
• Beef Broth: Use chicken broth or beef broth. Bone broth or stock will also work for this recipe. 
• Tomato Sauce: I like to use the no-salt-added tomato sauce and then salt the soup to taste. 
• Seasoning: Italian seasoning, salt, and pepper.
• Olive Oil: I think olive oil works best with this recipe, but you can use another neutral oil if preferred. 
• Garnish: Garnish with red pepper flakes and parmesan cheese, if desired. 

1. ​​In a large pot or Dutch Oven, saute the onions and garlic with 1 tablespoon of olive oil. Add in the carrots and cook for 2-3 minutes.
2. To the vegetables, add the seasoning along with the pre-cooked Honeysuckle White Italian Meatballs. Cook for 4-5 minutes. While this is cooking, use a spiralizer and spiralize 2 medium zucchini into zucchini noodles. Add the canned tomatoes and beef broth. 
3. Simmer covered 15 minutes. After 15 minutes, add in the zucchini noodles and cook another 5-10 minutes. 
4. Garnish with fresh parsley and parmesan cheese or the dairy-free cheese of your choice.

Pro Tips

• Cooking Zoodles: Adjust the cooking time to desired firmness of the zucchini noodles. If al dente is preferred, cook the zucchini noodles for less time.
• Gluten-Free: This recipe is gluten-free, however, if you are using frozen, pre-cooked meatballs, be sure to check the label for ingredients. 
• Spice Level: The three types of tomatoes mixed with the beef broth make a delicious, tangy tomato broth that is mild in spice. If you want a spicier soup, add crushed red pepper flakes to taste. 
• Meal Prep: This is an easy meal prep recipe. Store in individual containers and grab and go for a healthy, filling lunch. 

Recipe Variations

• Extra Veggies: Add spinach at the very end for even more healthy veggies.
• Meatballs: Use whatever protein you like- chicken, beef, pork, or turkey meatballs will work.
• Beans: Add a can of drained and rinsed cannellini beans for extra heartiness. (Keep in mind, this will not make it “low-carb” anymore.
• Pasta Alternatives: Switch it up with sweet potato spirals, gluten-free pasta, or regular pasta. Or omit and use cooked rice if preferred.

Try These Soup Recipes…

Creamy Italian Chicken Soup

Instant Pot Ham & Beans

Creamy White Chicken Chili 

Loaded Baked Potato Soup

Keto Zuppa Toscana