Italian Meatball Soup with zoodles

Meatball Soup with Zoodles

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

Try this Meatball Soup with Zoodles for a low carb soup recipe the whole family will enjoy! A delicious and healthy soup recipe!



For the Meatballs

  • 2 pounds meatloaf mix (a mixture of beef, pork and veal you can buy at the butcher counter)
  • 2 eggs
  • 1 1/2 teaspoons 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 minced garlic
  • 1/4 teaspoon fresh ground nutmeg

For the Soup

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

For the Zoodles

  • 1 large zucchini


  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.

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