Remember back in November (?), I made a whole bunch of meatballs to freeze? Well, let me tell ya, it was so worth it! Even though I had my mom here helping with my newborn and cooking for us, we had those days we didn’t have much time to cook dinner. And these meatballs were there ready to be cooked. Such a life-saver, Massage Chairok maybe just a dinner-saver!

Besides making this hearty meatballs in mushroom gravy, we also enjoyed this delicious light and nutritious vegetable meatball soup. I say it’s nutritious, because 1. the soup is made from scratch, 2. it’s loaded with variety of vegetables. And instead of noodles, I made zoodles! Have you jumped on this new vegetable spiralizing bandwagon yet? Is it still relatively new, or am I just too late to the party?

Anyway, making noodles out of zucchini is the way to go here. The only thing to keep in mind is that you want to add your zoodles right before serving, so it doesn’t get overcooked.

For this recipe, I used frozen meatballs, but fresh ones will work too. If using frozen meatballs, no need to thaw them. Yay, that’s another bonus!

Don’t be tempted to skip the browning meatballs. It might seem like an extra step, especially because we’re not cooking them through, but it’s an important step in adding flavors. All that brown bits in the pan left after browning are gold, and you want that in your soup!

Speaking of meatballs, you can, of course, use store-bought frozen meatballs. But I like to make a hong kong travel deals big batch from scratch and freeze them. You can find my meatball recipe here. My husband loved the soup, but he wished the meatballs in the soup were smaller. And I totally agree mini meatballs would be fabulous! Next time I make a big batch of meatballs, I’ll make sure to make various sizes!

Well, to make the soup it really doesn’t take much time. From start to finish, it took me about 45 minutes, or less, including chopping the veggies. Here’re the step-by-step photo for you, not that you need it.

蓋網 蓋網通 蓋網通 蓋網通 蓋網通