Fall is in the air and soup is on! This is one of my favorite go-to soup recipes that is healthy, satisfying, and tastes great! You can switch out the zucchini for squash by halving a spaghetti squash, scooping out the seeds and placing each half on a baking sheet drizzled with extra virgin olive oil in a 375-degree oven for 40 minutes, then scraping the squash out with a fork after it’s cooled and adding as much as you’d like to your soup in place of the zucchini noodles.
[“Recipe title=”Meatball, Spinach and Zucchini Soup” servings=”4″ time=”30mins” difficulty=”Easy!”]
8 meatballs (see meatballs and linguini post for meatball recipe)
1 onion, chopped
4 c. chicken broth (I use Knorr boullion cubes)
1 cup spinach
1 cup spiralized zucchini
1 tbsp butter
1 tsp garlic
Pinch red pepper
Salt and pepper to taste
In a saucepan, melt butter on medium heat on the stovetop. Add onions, garlic, red pepper, salt, and pepper. When softened, add 3 cups of water and 3 bouillon cubes until low boil. Lower heat and add the meatballs and spinach and leave on heat until meatballs are cooked through (20 minutes). Add spiralized zucchini. Enjoy!