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0 from 18 votes

Italian Meatball and Gnocchi Soup

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Garnish soup with fresh Italian parsley and shredded parmesan cheese. Enjoy!