Meatball Gnocchi Soup

Meatball Gnocchi Soup warms your soul in a cold winter. It’s a great recipe for picky kids!

Seriously, the picky eater thing has been killing me. My kids love to eat spaghetti and this was very similar but different enough that we have some variety. This was super good and I love gnocchi!

Dinner at our house has been an adventure, one will eat it the other two won’t. Or two of them will eat it and one won’t. Sawyer only ever wants chicken nuggets, and he’ll eat the tops of broccoli and then throw the rest into his cup.

Meatball Gnocchi Soup

Ingredients

• 2 pounds frozen Italian meatballs
• 1 tablespoon olive oil
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 cup onion, chopped 
• 2 cloves of garlic, minced
• 4 cups chicken stock
• 1 14 oz can diced tomatoes
• 26 oz jar marinara sauce
• 1 Tbsp. dried oregano
• 16 oz mini potato gnocchi
• 1/2 cup grated Parmesan cheese, plus more for topping

Meatball Gnocchi Soup

Directions

1. Heat the dutch oven to medium heat. Put in the olive oil in with the carrots, celery, onion and garlic. Saute until translucent.
2. Add in the meatballs, chicken stock, diced tomatoes, marinara, and oregano. Leave on medium heat until the meatballs are cooked through. 
3. With a half hour left in the cooking, turn the heat up to high and add the gnocchi and 1/4 cup Parmesan cheese; cook for 15 minutes.
4. When the gnocchi is cooked through, serve warm and top with the remaining parmesan cheese.

Did you try our Meatball Gnocchi Soup? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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