Zucchini Meatball Soup

By Heather Lionelle

  • Prep: 10 minutes
  • Cook: 25 minutes
  • Yield: 6 Servings

When my son was born a wonderful lady from our church brought us the original version of this soup to help out with dinner while we adjusted to life with a newborn. I’m normally not a fan of tomatoes or heavy vegetable soups, but I never look a gift horse in the mouth. When we warmed up the soup both of us were in heaven. When I called her for the recipe she said, “Oh it’s just tomatoes, zucchini and sausage”. Since then I’ve turned it into a meatball soup. I hope your family enjoys this as much as we do. If you ever have any left over it stores great in the freezer for a hectic day.


  • 1 lb ground beef
  • 2 eggs, beaten
  • 1/2 c parmigiano reggiano grated, plus extra for garnish
  • 1/4 c dried parsley
  • 1 tsp italian seasoning
  • 1 tsp garlic
  • 1/2 tsp sea salt
  • 2 small zucchini, chopped (if using larger zucchini discard seeds)
  • 14.5 oz diced tomatoes
  • 1 quart beef stock
  • 1/2 tsp italian seasoning
  • sea salt, ~1/2 tsp


  1. In a dutch oven or large skillet bring beef stock, tomatoes, 1/2 tsp Italian seasoning and 1/2 tsp salt to a boil.
  2. While the pot boils in a medium bowl combine: ground beef, eggs, parmigiano, parsley, 1 tsp Italian seasoning, garlic and 1/2 tsp sea salt. Using your hands mix well.
  3. Using a tablespoon form meat mixture into balls and drop into the boiling liquid. When all balls are formed reduce heat and simmer for 10 minutes.
  4. Add zucchini and simmer 5 more minutes or until tender.
  5. Test broth and salt to taste.
  6. Serve, garnish with additional parmigiano reggiano cheese if desired.

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