Meatball Gnocchi Soup

Meatball Gnocchi Soup

🍲 Meatball Gnocchi Soup — The Hug in a Bowl You Didn’t Know You Needed

If soup could give you a bear hug, whisper “you’ve got this,” and make your whole kitchen smell like an Italian grandma’s Sunday dinner… this would be it.

 

 

When Cozy Meets Easy in the Best Possible Way

Some recipes are born out of necessity, others out of pure craving — this one is both. It was one of those crisp Utah afternoons when the mountains looked like they’d been dusted with powdered sugar, and all I could think about was something warm, hearty, and soul‑hugging.

The kind of dinner that makes the whole house smell amazing, has everyone wandering into the kitchen asking, “Is it ready yet?”, and doesn’t require me to spend three hours chopping, stirring, and pretending I’m on a cooking show.

That’s when this Meatball Gnocchi Soup came to the rescue. It’s got tender veggies, savory Italian meatballs, pillowy gnocchi, and a rich tomato‑herb broth — all in one pot. It’s the perfect marriage of comfort and convenience, and it’s about to become your new weeknight (and weekend) obsession.

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

Directions

1. Sauté the Veggies – Heat a Dutch oven over medium heat. Add olive oil, carrots, celery, onion, and garlic. Sauté until the veggies are softened and the onions are translucent.
2. Add the Good Stuff – Stir in the meatballs, chicken stock, diced tomatoes, marinara sauce, and oregano. Keep on medium heat until the meatballs are heated through.
3. Gnocchi Time – About 30 minutes before serving, turn the heat to high. Add the gnocchi and 1/4 cup Parmesan cheese. Cook for 15 minutes, until the gnocchi are tender and pillowy.
4. Serve & Swoon – Ladle into bowls, top with the remaining Parmesan, and serve warm.

🔢 Calorie Count & Nutritional Facts (per serving, based on 8 servings)

Note: These are estimates and will vary depending on your meatball brand, marinara sauce, and portion sizes.

 

 

Meatball Gnocchi Soup

💡 Cooking Tips for Soup Success

• Frozen Meatballs = Weeknight Magic – No need to thaw; they go straight into the pot.
• Use a Good Marinara – Since it’s a big flavor component, pick one you love.
• Don’t Overcook the Gnocchi – They only need a few minutes to get tender. Overcooking can make them mushy.
• Fresh Parmesan Wins – Grating it yourself makes a huge difference in flavor and meltiness.
• Make It Ahead – This soup reheats beautifully, but store the gnocchi separately if you’re making it in advance so they don’t soak up all the broth.

🎨 Recipe Variations to Try

1. Spicy Kick – Add red pepper flakes or use spicy Italian meatballs.
2. Veggie Boost – Toss in spinach, kale, or zucchini during the last 5 minutes of cooking.
3. Creamy Dreamy – Stir in 1/2 cup heavy cream at the end for a richer broth.
4. Cheese Lovers’ Edition – Top each bowl with shredded mozzarella and broil for 2 minutes until bubbly.
5. Gluten‑Free Swap – Use gluten‑free gnocchi and check your marinara label.

🥄 Reader Challenge: Your Soup, Your Style

This week’s Friday Favorites Challenge:

• Make this Meatball Gnocchi Soup.
• Add your own twist — maybe a handful of fresh basil, a swirl of pesto, or a sprinkle of crispy pancetta.
• Post a photo with the hashtag #SoupSquadChallenge.

I’ll feature my favorites in next week’s post — and yes, bragging rights are included.

🪄 Why This Soup is My Secret Weapon

This isn’t just soup. It’s a mood‑changer. It’s the kind of recipe that makes your house smell like you’ve been cooking all day, even if you just walked in the door 45 minutes ago.

It’s also endlessly adaptable — you can swap the protein, change the veggies, or make it vegetarian with plant‑based meatballs and veggie broth.

And let’s be real: gnocchi in soup is basically like getting surprise little dumplings in every bite.

🧠 Fun Gnocchi Facts

• Gnocchi has been around since Roman times — talk about a recipe with staying power.
• The word “gnocchi” comes from the Italian word nocca, meaning “knuckle.”
• In Italy, gnocchi is traditionally served on Thursdays.

🏆 Final Thoughts

If you’ve been looking for a soup that’s hearty, family‑friendly, and just a little bit fancy without any extra work, this is it.

It’s the perfect balance of cozy and satisfying, and it’s one of those recipes you’ll find yourself making again and again — especially when life gets busy.

So here’s my challenge to you: make this soup this week. Serve it with a loaf of crusty bread, a big salad, and maybe a glass of sparkling cider if you’re feeling fancy.

Because sometimes, the best way to turn a day around is with a steaming bowl of something delicious, shared with the people you love.

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! 

 

SOUP FOR THE WIN!

 

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