This meatball & zucchini soup was thrown together in under 30 minutes when a client gave me some homemade meatballs after class.
Feel free to use already made meatballs to make this super easy meatball and zucchini soup when you need a simple, hearty meal with a night of uncomplicated cooking. Zucchini is also a good source of vitamins and minerals and this soup is also so easy to add other greens such as spinach or green beans. You can even throw in some orzo or another pasta if desired. Enjoy this simple yet delicious creation, and savor the warmth with each spoonful.
12-15 meatballs, cooked (I buy these already made locally so all I have to do is throw them in the oven.)
4 tablespoons olive oil
1 large onion, diced
2 cups celery, chopped
2 tablespoons garlic, minced
1 tablespoon dried Italian seasoning
4 cups zucchini, diced or quartered
8 cups vegetable broth
salt and pepper
Place meatballs onto a parchment lined baking sheet and bake according to the directions.
In a large pot over medium heat place olive oil, onions and garlic and sauté for 3-5 minutes.
Add zucchini and Italian seasonings and cook another 3-5 minutes.
Add the meatballs, broth and salt and pepper and cook for 10-15 minutes.
Serve hot and top with freshly grated Parmesan cheese if desired.