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.
This soup is incredibly quick and easy to make. For the broth, I used a wonderfully healthy bone broth (I share my recipe in this this post), but any broth will work.
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.
As always, I recommend grass-fed beef for the meatballs as it is healthier and 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 health 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 is also important to keep the zucchini centered inside the spiralizer when slicing them. In the picture below, I did not peel the zucchini beforehand, but if you want your final zoodles to be whiter, make sure to peel them. 🙂
Spiralized zucchini is such a healthy 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. 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.
This was my first time trying zoodles in my soup, and they were amazing! Zoodles would be a fantastic substitute in chicken noodle soup or any soup that requires pasta. Paired with the mini meatballs and baby bok choy this was a winning combination.
Enjoy, friends! Have a happy and healthy week!
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- For Meatballs:
- 1 pound ground beef (I use grass-fed beef from US Wellness Meats)
- 1 egg
- 3 tablespoons onion, minced
- 3 cloves of garlic, minced
- ½ teaspoon oregano
- ½ teaspoon parsley
- ½ teaspoon salt
- For Zoodle Soup With Meatballs:
- 4 cups Homemade Bone Broth
- 1 cup filtered water
- 1 teaspoon salt
- pepper, to taste
- 1 head baby bok choy, chopped into 3-inch pieces
- 3 zucchinis, cut into zoodles with your spiralizer
- parmesan cheese, grated
- ¼ cup chopped scallions
- For Meatballs: Combine ground beef, egg, onions, garlic, oregano, parsley and salt in a mixing bowl. Then roll into bite-size meatballs. Set aside.
- For Zoodle Soup with Meatballs: Measure 4 cups of the bone broth plus 1 cup of filtered water into a 3-quart pot. Bring to a boil. Add bok choy, zoodles, meatballs, salt, and pepper. Cover and simmer for 10 minutes. Ladle into individual bowls, add grated parmesan cheese and garnish with scallions.
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