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.

Ingredients

  • 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

Directions

  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.

A Few Other Recipes From May / June 2012

Latest Magazine

Follow Us On Facebook

Highlighted Recipe

Butter Smash Potatoes

Newsletter

Stay Informed!

Sign up for the newsletter!

We do not share your emails, and you can opt out in the future at any point.