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Italian Meatball Soup with zoodles

Italian Meatball Soup with Zoodles

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x

Cut the carbs with this delicious Italian Meatball Soup with Zoodles! So delicious you’ll never miss the pasta!

Scale

Ingredients

For the Meatballs

  • 2 lbs. meatloaf mix (a mixture of beef, pork and veal you can buy at the butcher counter)
  • 2 eggs
  • 1 1/2 teaspoon salt
  • 1/3 cup grated onion and juice that comes from grating
  • 1 cup grated parmesan cheese
  • 1/2 cup plain bread crumbs
  • 1 tablespoon grated or minced garlic
  • 1/4 teaspoon fresh ground nutmeg

For the Soup

  • 12 cups chicken broth
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh ground black pepper

For the Zoodles

  • 1 large zucchini

Instructions

  1. Add the chicken broth, salt and pepper to a large soup pot and bring to a simmer over medium heat.
  2. While the broth is heating up, place all the meatballs ingredients in a large bowl and mix to combine. Roll out 2 inch diameter meatballs (a small golf ball size) and place on a cutting board.
  3. Using a spiralizer, make the zoodles with the zucchini. I cut mine into sections so they were more manageable to eat.
  4. Once the broth comes to a simmer, add the meatballs and let cook for 5 minutes.
  5. Next add the zoodles and simmer for 25 minutes, uncovered.
  6. Serve with extra parmesan cheese for topping.

Recipe Notes

You can substitute the zoodles for plain noodles or spaghetti. We like lots of noodles in our soup, so I’d use a whole pound of pasta. If you like more broth use 3/4 of a pound.

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

Keywords: soup recipe, low carb recipe, dinner ideas, dinner recipes