Zoodle soup with meatballs pairs nutritious zucchini noodles with mini meatballs and baby bok choy for a winning combination.

One of my kids came down with a nasty head cold this month shortly after returning home from a high school debate tournament. The cold quickly spread as my other son caught it too, then John, and then Nicole.

As I am the only one left standing and the mom, I have of course become the designated nurse. 🙂

One of my remedies in helping my family fight off this cold has been this super-delicious, super-immune-boosting zoodle soup with the tenderest bite-sized meatballs.

These mini meatballs have a flavor similar to my absolute favorite grain-free meatballs, the ones I use in my Low Carb Meatball Parmesan. Both recipes are featured in my list of 22 Keto Recipes With Ground Beef.

And if you’ve got extra baby bok choy, toss it into a quick stir-fry like Baby Bok Choy With Sweet And Tangy Sauce.

This soup is part of my one-pot meals I batch for the week. Just add it to your Easy Dinners Weeknight Gluten-Free Meal Plan and you’re golden.

Alright, let’s round up what you’ll need to make this cozy bowl of zoodles with meatball goodness.

Ingredients you’ll need

This cozy zoodle soup starts with tender homemade meatballs made from ground beef, an egg to bind, a bit of grated onion and garlic for flavor, and a sprinkle of oregano, parsley, and salt.

They simmer in a rich mix of beef bone broth and water, seasoned simply with salt and pepper. For the broth, I used wonderfully nutritious beef bone broth. Here is how to make beef bone broth and why it’s good for you. But any broth you have on hand will work.

Baby bok choy and fresh zucchini noodles (zoodles) add a light, veggie-packed twist. And everything gets finished with a handful of scallions and a generous grating of Parmesan.

Instructions

*Free printable recipe card is available at the end of the post.

This zoodle soup is incredibly quick and easy to make.

All you need to do is combine all of the ingredients for the mini meatballs, roll them tightly together, and pop them into the broth as it simmers on the stove with the baby bok choy and zucchini noodles. The meatballs cook right in the soup.

Finally, I top off the soup with grated parmesan cheese. Don’t pass on the parmesan; it imparts a wonderful creamy flavor to the soup.

Serving suggestions

This soup is a full meal on its own. But if you want to stretch it a bit, serve it with a side of crusty Gluten-Free Quick Garlic Bread or a slice of toasted low-carb almond flour bread for dunking.

A sprinkle of red pepper flakes would give it nice heat, too.

Pro tips and recipe notes

As always, I recommend grass-fed beef for the meatballs as it contains more nutrients than its grain-fed counterpart. However, it sometimes can be difficult to find grass-fed beef in supermarkets (and often I’ve seen supermarkets overpricing these meats).

That’s why I was delighted to discover US Wellness Meats. Their grass-fed beef is recognized for its exceptional taste, quality and nutritional benefits, and you can order directly online from their website to have it delivered to your door. How easy is that?

I recommend using a spiralizer like mine from Paderno World Cuisine to turn the zucchini into noodle-like swirls. As I’ve noted in other zoodle posts, I usually find that long and fat zucchini make the best zoodles, and it’s also important to keep the zucchini centered inside the spiralizer when slicing them.

In the picture below, I didn’t peel the zucchini beforehand, but if you want your final zoodles to be whiter, make sure to peel them. 🙂

Spiralized zucchini is such a nutritious substitute for soup noodles. It gives the soup an added serving of vegetables along with the baby bok choy. Bok choy is loaded with vitamins, especially A and C. As we know, vitamin C is oh-so helpful when fighting off a cold.

Love this beefy soup? You might also like this Easy Ground Beef Vegetable Soup from my friend’s blog. Just a quick note: her site isn’t focused on gluten-free recipes. So be sure to check ingredient labels when you shop (especially the condensed tomato soup) to keep things safe for you and your crew.

This was my first time trying zoodles in my soup, and they were amazing! Zoodles would be a fantastic substitute in Hearty Gluten Free Chicken Noodle Soup Made In The Slow Cooker. Or any soup that requires pasta. Paired with the mini meatballs and baby bok choy this was a winning combination.

Enjoy! Be sure to bookmark this one for chilly nights or share it with someone who loves a good meatball moment.

More fun spiralizer recipes for you to try

Zoodles With Clam Sauce – The zoodles are complimented beautifully by a quick and easy homemade clam sauce.

Oven Baked Curly Cheese Fries – These are a more nutritious alternative to traditional deep-fried fries, they’re baked to golden perfection and topped with melted cheese.

Zoodles With Bolognese Sauce – This Bolognese sauce is a quick and simple twist on the classic Italian meat-based, red sauce.

Beef Stroganoff With Zoodles – Substitute pasta with lovely zucchini noodles (zoodles!), and fall in love with this version of beef stroganoff.

Sprialized Potato Chips – Crispy, homemade spiralized potato chips are easy to make, full of flavor, and totally irresistible!

Zoodles With Basil And Pistachio Pesto – Tender and subtly crunchy zucchini noodles with quick and easy pesto is definitely a heavenly combination.

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