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)


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!


  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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