Italian Meatball Soup

Soup is a pretty easy meal to pack for lunches and to make ahead for dinner! Also they are easy to make in bulk. And sometimes, especially when it’s warm outside, I just eat my soup cold which I think is just as delicious!!

Meatball Soup (print here)

Ingredients:

1 cup chopped celery

1 cup chopped onion

2 cups baby carrots, sliced

2 cups zucchini, sliced

2 cloves garlic, minced

2 tbsp. olive oil

1 tbsp. Italian seasoning

½ tsp. pepper

1 tsp. parsley, dried

½ tsp. salt

¼ tsp. red pepper flakes

2 28oz cans fire roasted tomatoes, diced

32oz chicken bone broth

3 cups cooked chicken, cut into pieces

1 spaghetti squash*

Meatballs are from the Whole30 Cookbook on page 126 but you can use any meatballs you like!

Directions:

  1. Sauté celery, onion, carrots and zucchini in olive oil until crisp tender about 10-15 minutes
  2. Add garlic and cook 2 more minutes, add seasoning and stir, then add tomatoes in their juices and the broth
  3. Bring to a simmer, cook until veggies are tender, 10-15 minutes
  4. Add meatballs and chicken and heat until warm
  5. Serve with spaghetti squash noodles*

 

*To prepare spaghetti squash noodles you would fork the spaghetti squash about 8 times then roast it in a 400 degree oven for 45 min or until soft. Let cool then cut in half, scoop out seeds and shred into noodles with a fork

 

 

 

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