Italian Meatball and Gnocchi Soup

Name: Italian Meatball and Gnocchi Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving
Ingredients: 1 batch of The Best Italian Meatballs; 3 tbsp. butter; 1 yellow onion; 1 large carrot; 2 celery stalks; 4 garlic cloves; 2 pinches dried thyme; salt & pepper; pinch dried oregano; 14.5 oz. can petite diced tomatoes (don't drain); 8 oz. can tomato sauce; 4 cups beef stock; 5 cups of water; 1 bay leaf; 17 oz. package of gnocchi; Italian parsley; shredded Parmesan

User Reviews

4.8

18 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8
Course
Main Course, Soup
Cuisine
Italian

Italian Meatball and Gnocchi Soup

Iris Warren

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Homemade meatballs, fresh vegetables, and tender gnocchi are the stars of the show in this bowl of ultimate comfort food, Italian Meatball and Gnocchi Soup!

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Ingredients

Servings

1 batch of The Best Italian Meatballs rolled into 1 1/2" balls. NOTE: For softer meatballs, leave raw they'll cook in the soup. For firmer meatballs, bake for 20 minutes @400° then set aside
3 tbsp. butter
1 yellow onion diced
1 large carrot sliced
2 celery stalks diced
4 garlic cloves minced
2 pinches dried thyme rolled between your hands
salt & pepper
pinch dried oregano
14.5 oz. can petite diced tomatoes (don't drain)
8 oz. can tomato sauce
4 cups beef stock
5 cups of water
1 bay leaf
17 oz. package of gnocchi
Italian parsley chopped (garnish)
shredded Parmesan garnish

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Instructions

In a large soup pot or dutch oven, sauté carrot, celery, onion, and garlic in butter until softened, about 5-7 minutes. Add the thyme, oregano, salt and pepper to the vegetables and sauté for a minute or two to let their flavors bloom in the butter.
Add to the pot: beef stock, water, can of diced tomatoes (with juices), and tomato sauce. Scrape the bottom of the pan to release any browned bits. Add a bay leaf and turn up the heat to high. Once the soup has started to boil, add the meatballs. Cook on medium-high for about 30 minutes for raw meatballs or 10-15 minutes for baked meatballs. Reduce heat to medium-low and simmer for an additional 15-30 minutes then add the gnocchi and cook until tender, about 10 minutes.
Garnish soup with fresh Italian parsley and shredded parmesan cheese. Enjoy!