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italian meatball soup in a dutch oven.

This easy, low-carb Italian meatball soup is made with tender meatballs, veggies, and zucchini noodles, with a tangy, flavorful tomato broth.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 20 oz package pre-cooked Italian Meatballs (turkey or beef)*
  • 1 Tbsp olive oil
  • 1 medium onion- diced
  • 3–4 cloves garlic – minced
  • 1 medium carrot – peeled and diced
  • 1/2 teaspoon garlic powder
  • 15 oz. can of diced tomatoes
  • 1 15 oz can fire-roasted tomatoes
  • 1/4 cup tomato sauce
  • 32– oz. beef or chicken broth
  • 2 medium zucchini- spiralized into zoodles
  • 2 teaspoons Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • OPTIONAL: 1/2 teaspoon crushed red pepper flakes 
  • dairy-free cheese or parmesan cheese and parsley for garnish

Instructions

  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. Add the canned tomatoes and beef broth. Simmer covered 15 minutes. After 15 minutes, add in the zucchini noodles and cook another 5-10 minutes.
  3. Garnish with fresh parsley and parmesan cheese or dairy-free cheese of choice.

Equipment

Notes

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. 
  • Pasta Alternatives: If you don’t prefer zucchini pasta noodles, feel free to substitute them for gluten-free noodles or regular pasta. You can even try sweet potato spirals. 
  • Meal Prep: This is an easy meal prep recipe. Store in individual containers and grab and go for a healthy, filling lunch. 

Storage Tips

Store leftover Italian meatball soup in an airtight container in the refrigerator for up to 4 days. Reheat over the stovetop or microwave. 

 

I do not recommend freezing this soup. The zoodles do not freeze well once cooked. When defrosted, they become soggy.

Serving Tips

Serve as an appetizer to a larger meal or by itself. You can also serve it with crusty bread for dipping or a side salad for even more veggies.

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish/Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Keywords: Italian meatball soup, zucchini noodles, low carb meatball soup

Find it online: https://healthylittlepeach.com/italian-meatball-soup-with-zucchini-noodles/