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meatball soup

Italian Meatball Soup Recipe

A light, creamy zucchini soup made without heavy cream—just fresh zucchini, potato, and herbs blended to perfection. Healthy, easy, and full of flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 People
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1 medium Yellow onion
  • 2 cloves Garlic cloves
  • 4 medium Zucchini
  • 1 small Yukon gold potato
  • 3 cups Vegetable broth
  • ¼ cup Greek yogurt
  • Salt
  • Black pepper
  • Nutmeg or lemon zest

Method
 

  1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent—about 5 minutes.
  2. Add garlic & zucchini: Toss in garlic, stir for 30 seconds, then add zucchini and a pinch of salt. Cook for 5-6 minutes until the zucchini starts to soften.
  3. Simmer with potato & broth: Add the cubed potato and pour in the broth. Cover and let simmer for 15 minutes or until everything is fork-tender.
  4. Blend to perfection: Use an immersion blender right in the pot, or transfer (carefully!) to a high-speed blender. Blend until completely smooth.
  5. Finish with creaminess: Stir in the yogurt or coconut cream. Adjust seasoning with salt, pepper, and optional nutmeg or lemon zest.

Notes

  • Zucchini Selection: Use fresh, medium-sized zucchinis—avoid oversized ones as they can be watery and seedy.
  • Creaminess Without Cream: Yukon gold potato adds natural silkiness without needing dairy or thickeners.
  • Flavor Enhancer: A pinch of nutmeg or lemon zest at the end adds depth and brightness.
  • Make it Vegan: Swap Greek yogurt with coconut cream or soaked cashew puree.
  • Blending Tip: Let the soup cool slightly before blending to avoid pressure buildup in the blender.