Italian Meatball and Gnocchi Soup
User Reviews
4.8
18 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Course
Main Course, Soup
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Cuisine
Italian
Italian Meatball and Gnocchi Soup
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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
- 1 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, batch
- 3 tbsp. butter
- 1 yellow onion diced
- 1 carrot sliced, large
- 2 celery diced, stalks
- 4 garlic minced, cloves
- 2 pinches thyme rolled between your hands, dried
- salt
- black pepper
- pinch oregano dried
- 14.5 oz. diced tomato petite diced, can, do not drain
- 8 oz. tomato sauce canned
- 4 cups beef stock
- 5 cups of water
- 1 bay leaf
- 17 oz. gnocchi package of
- Italian parsley chopped (garnish)
- Parmesan Cheese garnish, shredded
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!
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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