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!
Ingredients
- 1 batch of The Best Italian Meatballs (link in post) rolled into 1 1/2" balls (about 30-35 meatballs) 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
- 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 dutch oven: 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!
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