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–+ servings
meatball and gnocchi soup in a bowl with a spoon in it.
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4.60 from 5 votes

Italian Meatball Gnocchi Soup Recipe

Unbelievably delicious and comforting Italian meatball soup cooked with a flavorful tomato based broth and pillowy, delicate gnocchi.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 387kcal
Author: Lyuba Brooke

Ingredients

Italian Meatballs:

  • 1/2 lb ground pork
  • 1/2 lb ground beef 85/15 meat to fat ratio
  • 1/2 cup plain bread crumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1 egg
  • 1/2 yellow onion minced
  • 4 garlic cloves
  • 1 tbsp dried parsley
  • 2 tsp dried basil
  • 1 tsp crushed red pepper flakes more or less to taste
  • 1 tsp salt more or less to taste
  • 1/2 tsp black pepper more or less to taste
  • 2 tbsp olive oil for cooking

Soup:

  • 1/2 yellow onion diced
  • 2 medium carrots diced
  • 2-3 tomatoes on a vine diced
  • 4 garlic cloves
  • 1 cup water
  • 5-6 cups beef stock
  • 4 oz tomato paste
  • 1/2-1 salt more or less to taste
  • 1 tsp red pepper flakes more or less to taste
  • 1 tbsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 14-16 oz gnocchi homemade or ready-to-use
  • 1 rind of parmesan cheese* optional
  • 1/4 cup fresh grated or shaved parmesan cheese
US Customary - Metric

Instructions

Meatballs:

  • In a mixing bowl, combine all ingredients for meatballs and mix until all evenly incorporated.
  • Use a cookie scoop to make meatballs that are about or slightly smaller than 1 inch in diameter. Set them aside on a parchment paper covered cutting board.
    (I usually use a #40 or #50 cookie scoop. If you don't have one, use a spoon and try to keep the meatballs as equal size as you can.)

Soup:

  • Preheat a large Dutch oven and add olive oil.
  • Sear meatballs a few at a time, don't overcrowd the pan! You are looking for a nice golden-brown sear on both sides, don't need to actually cook the meatballs through. Take seared meatballs out of the pan and do remaining batches. Set seared meatballs aside.
  • Add diced onion and carrots to the same pot and sauté over medium heat until softened and starts to get golden brown.
  • Make a little well in the center of the pot and add pressed garlic. Cook for a few seconds, until fragrant.
  • Add diced tomatoes and cook until softened. Pour in water and scrape the bottom of the pot as you stir. Add tomato paste and whisk it until incorporated.
  • Slowly pour in beef stock and raise heat to medium-high. Add back the seared meatballs and seasoning. (Make sure to add the juices that ran off the meatballs as well!)! Bring it to a low boil and lower the heat down to medium-low.
  • Add in the parmesan rind and let the soup cook for about 25-30 minutes. Make sure stir from time to time.
  • Add grated parmesan cheese and gnocchi and cook just until gnocchi is done. (Gnocchi is usually cooked in 4-5 minutes.)
  • Once soup is done, find and discard the cooked parmesan rind.

Notes

  • Gluten Free Notes: In the meatballs, make sure to use gluten free bread crumbs. In the soup, make sure to use gluten free gnocchi. You can either make your own gnocchi and use gluten free all purpose flour or buy gluten free gnocchi at the grocery store. Remaining ingredients should already be gluten free but double check the packaging just to make sure.
  • Storing and Freezing: please see the post body for detailed storing and freezing instructions! 
  • More or less spicy: You can use more of less crushed red pepper flakes to adjust the spice level to your personal taste. If you wish to make the soup more spicy, add a pinch or two of cayenne pepper. Remember that cayenne pepper can be quite spicy so add a little at a time and taste in between.

Nutrition

Calories: 387kcal | Carbohydrates: 33g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 1140mg | Potassium: 802mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3292IU | Vitamin C: 11mg | Calcium: 189mg | Iron: 5mg