• 2 tablespoons minced onion (finely)
  • 1/2 teaspoon minced fresh garlic
  • 1 tablespoon grated parmesan cheese (plus more for serving)
  • 2 tablespoons milk
  • 1/4 cup panko bread crumbs
  • 1/2 teaspoon italian seasoning (dried)
  • 1 egg yolk
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon worcestershire sauce
  • 1/2 pound lean ground beef (or turkey)
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon minced fresh garlic
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 14 1/2 ounces petite diced tomatoes
  • 60 ounces low sodium chicken broth
  • 4 cups baby spinach
  • 2 zucchini (large, approx. 8” x 2”)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • chopped parsley (if desired Grated Parmesan)


  1. In stand mixer bowl, use flat beater to stir together all meatball ingredients except beef or turkey and olive oil.Add beef or turkey and mix until just combined.Scoop
  2. 1 teaspoon portions and roll meatballs.Heat large soup pot (4 quart or larger) over medium heat and add 2 tablespoons oil.Cook meatballs, turning carefully with spatula until browned on all sides, about 6 minutes.Cook in batches if necessary. Remove meatballs to a platter.
  3. In same pot, cook onions over medium heat for about 4 minutes or until translucent. Add garlic, thyme, bay leaf, pepper and cook for a minute.Add tomatoes to pot and stir scraping up any browned bits.Add broth and meatballs back to pot, cover and reduce heat to maintain low simmer for 20 minutes or until ready to eat.
  4. While the soup is cooking, cut the “zucchini noodles.” Trim the ends off the zucchini and cut to fit spiralizer attachment.Use the fine spiralizing blade to make zucchini noodles.Use kitchen shears or a knife to cut zucchini noodles into desired lengths.*
  5. When almost ready to eat, stir the spinach into soup, then cook the zucchini noodles. Heat a large skillet (12 inch or larger) over medium heat and add 1 tablespoon olive oil. Add zucchini noodles and sprinkle with salt and pepper.Cook the zucchini noodles while tossing with tongs for 2-3 minutes or until slightly softened and just starting to release some juices.
  6. Divide the zucchini noodles evenly among 6 bowls and top with soup.If desired, sprinkle with Parmesan cheese and parsley.
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