This Spicy Meatball Gnocchi Soup is a cozy, flavorful bowl that combines tender, seasoned meatballs, pillowy gnocchi, and bright tomato broth with a touch of heat. It smells of garlic and Italian herbs, tastes savory with a mild kick from red pepper flakes, and the gnocchi gives the soup a soft, comforting bite. If you enjoy hearty brothy soups, you might also like a lighter, chicken-based option such as the gnocchi chicken soup for a different take.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 660 kcal
- Protein: 30 g
- Carbohydrates: 55 g
- Fat: 30 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 1000 mg
Why Make This Spicy Meatball Gnocchi Soup
This soup is fast, comforting, and full of texture. The browned meatballs add savory depth and a meaty chew, while gnocchi soaks up the tomato-chicken broth and becomes pillowy soft. The red pepper flakes give a gentle warmth that lifts the flavors without overpowering them. It’s a weeknight winner when you want something satisfying but fast, and it also works well for a casual dinner with friends.
How to Make Spicy Meatball Gnocchi Soup
This recipe is built in simple stages: form the meatballs, soften the vegetables, brown the meat, simmer the broth, and finish with greens and gnocchi. Follow the step-by-step H3 steps below to keep the process clear and efficient.
Ingredients:
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 package (16 oz) gnocchi
- 1 cup spinach or kale
- Red pepper flakes to taste
- Fresh parsley for garnish
Directions:
Step 1: Preparation
In a bowl, combine the 1 pound ground beef, 1/2 cup bread crumbs, 1/4 cup grated Parmesan cheese, 1 egg, 2 cloves garlic (minced), 1 teaspoon Italian seasoning, and salt and pepper to taste. Mix gently until just combined. Form the mixture into small meatballs about 1 inch in diameter.
Step 2: Sautéing Vegetables
In a large pot, heat 1 tablespoon olive oil over medium heat. Add 1 onion (chopped), 1 carrot (diced), and 1 celery stalk (diced). Sauté until softened and fragrant, about 4–6 minutes, stirring occasionally so the vegetables sweat and release their sweetness.
Step 3: Browning Meatballs and Simmering
Add the meatballs to the pot and brown on all sides for 4–6 minutes. Pour in 4 cups chicken broth and 1 can (14.5 oz) diced tomatoes. Bring the soup to a gentle simmer and cook for about 8–10 minutes so the meatballs finish cooking and the flavors meld.
Step 4: Finishing with Gnocchi and Greens
Add 1 package (16 oz) gnocchi and cook according to package instructions (usually around 3–5 minutes) until the gnocchi float and are tender. Stir in 1 cup spinach or kale and red pepper flakes to taste. Cook until the greens are wilted, about 1–2 minutes. Serve hot, garnished with fresh parsley.
How to Serve Spicy Meatball Gnocchi Soup
Serve the soup hot in deep bowls so the gnocchi and meatballs stay warm. Offer grated Parmesan, extra red pepper flakes, and crusty bread or garlic toast on the side for dipping. For a lighter meal, pair with a crisp green salad and a squeeze of lemon to brighten the broth. For a heartier dinner, add a side of roasted vegetables or warm polenta.
How to Store Spicy Meatball Gnocchi Soup
- Refrigerator: Cool the soup to room temperature, then store in an airtight container for 3–4 days. Reheat gently on the stove over low heat to avoid overcooking the gnocchi.
- Freezer: For best texture, freeze the soup without the gnocchi. Transfer cooled soup (meatballs and broth) to freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat, then add freshly cooked gnocchi just before serving.
- Tip: If you must freeze with gnocchi, expect softer texture after thawing. Consider cooking gnocchi fresh when reheating for best results.
Expert Tips for Perfect Spicy Meatball Gnocchi Soup
- Don’t overmix the meatball mixture. Mix until just combined to keep meatballs tender.
- Browning meatballs adds flavor; sear them well on all sides before simmering.
- Use a good-quality chicken broth or low-sodium version so you can control salt.
- Add red pepper flakes gradually. Taste the broth before adding more to avoid overpowering heat.
- If using kale, remove thick stems and chop finely so it wilts quickly.
- For extra richness, stir in a splash of cream or a knob of butter at the end.
- Fresh gnocchi cooks in just minutes — add it last to keep it pillowy.
- If the soup tastes flat, a small splash of vinegar or a squeeze of lemon brightens it.
Delicious Variations
- Turkey or Chicken Meatballs: Swap ground beef for ground turkey or chicken for a lighter version.
- Vegetarian: Use plant-based meatballs or hearty white beans instead of meatballs; use vegetable broth.
- Cheesy Twist: Stir in a half cup of cream and an extra 1/4 cup Parmesan for a creamier soup.
- Spicy Sausage Version: Use Italian sausage (mild or hot) instead of ground beef for extra spice and flavor.
- Herb-forward: Add fresh basil or oregano at the end for a brighter herbal note.
Frequently Asked Questions
Q: Can I make the meatballs ahead of time?
A: Yes. You can form and brown the meatballs ahead and refrigerate them for up to 24 hours. Add them to the simmering broth later. For longer storage, freeze browned meatballs for up to 3 months.
Q: What type of gnocchi should I use?
A: Store-bought potato gnocchi works best for convenience. Fresh gnocchi is excellent if you have it. Avoid pre-cooked or very soft varieties as they can break down in the soup.
Q: How can I reduce the sodium?
A: Use low-sodium chicken broth and no-salt-added diced tomatoes. Taste before adding extra salt and rely on Parmesan and herbs for flavor.
Q: Can I make this in an instant pot or slow cooker?
A: Yes. For Instant Pot, brown meatballs with sauté mode, add vegetables and liquids, then pressure cook 5 minutes and quick-release. Add gnocchi and greens after. For slow cooker, brown meatballs and sauté vegetables first, then cook on low 4–6 hours; add gnocchi in the last 20 minutes.
Q: Will the gnocchi get soggy if I store leftovers?
A: Gnocchi can soften as it sits. To preserve texture, store soup and gnocchi separately; reheat the broth and add freshly cooked gnocchi before serving. If already combined, reheat gently and consider briefly pan-frying leftover gnocchi for a firmer texture.
Q: Can I make this spicier or milder?
A: Yes. Increase red pepper flakes or add a pinch of cayenne for more heat. For milder flavor, omit the red pepper flakes and use sweet bell pepper instead of spicy elements.
Conclusion
This Spicy Meatball Gnocchi Soup is a comforting, flavorful meal that comes together quickly and pleases a crowd with its tender meatballs, soft gnocchi, and warming tomato broth. If you want inspiration or a similar take on meatballs and gnocchi, check out the original Italian Meatballs & Gnocchi Soup on Will Cook For Smiles for more ideas. Give this recipe a try — it’s an easy way to bring bold, homey flavors to the table.
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Spicy Meatball Gnocchi Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A cozy bowl filled with seasoned meatballs, pillowy gnocchi, and a flavorful tomato broth with a touch of heat.
Ingredients
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 package (16 oz) gnocchi
- 1 cup spinach or kale
- Red pepper flakes to taste
- Fresh parsley for garnish
Instructions
- In a bowl, combine ground beef, bread crumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently and form into small meatballs.
- In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté until softened, about 4-6 minutes.
- Add meatballs and brown on all sides, about 4-6 minutes. Pour in chicken broth and diced tomatoes, then bring to a simmer for 8-10 minutes.
- Add gnocchi and cook according to package instructions until they float, about 3-5 minutes. Stir in spinach or kale and red pepper flakes; cook until greens are wilted, about 1-2 minutes.
Notes
Serve hot with grated Parmesan and crusty bread. Store leftovers separately to maintain gnocchi texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 660
- Sugar: 3g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
