Dairy-Free Hearty Meatball and Vegetable Soup
Warm up with a bowl of this Dairy-Free Hearty Meatball and Vegetable Soup, a comforting and nutritious meal that’s perfect for chilly days or busy weeknights. Packed with tender, gluten-free meatballs made from a flavorful blend of ground beef, ground pork, and Italian seasoning, this soup is a wholesome delight. Vibrant vegetables like carrots, celery, zucchini, and potato are simmered in a savory low-sodium chicken broth infused with garlic, onion, and aromatic bay leaves. With no dairy and naturally gluten-free breadcrumbs, this recipe is ideal for accommodating dietary restrictions without sacrificing taste. Ready in just an hour, this soup is a complete dish brimming with healthy ingredients and bold flavors—serve it hot and garnish with fresh parsley for a satisfying meal everyone will love.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 medium, finely chopped onion
- 4 cloves, minced garlic
- 2 large eggs
- 0.5 cup gluten-free breadcrumbs
- 2 teaspoons Italian seasoning
- 1 teaspoon black pepper
- 1.5 teaspoons salt
- 2 tablespoons olive oil
- 3 medium, sliced carrots
- 3 stalks, sliced celery
- 1 medium, diced zucchini
- 1 large, peeled and diced potato
- 8 cups low-sodium chicken broth
- 14.5 ounces canned diced tomatoes
- 2 bay leaves
- 0.25 cup, chopped parsley
Instructions
In a large mixing bowl, combine ground beef, ground pork, half of the chopped onion, half of the minced garlic, eggs, gluten-free breadcrumbs, Italian seasoning, 1 teaspoon of salt, and black pepper. Mix until well blended.
Form the mixture into small meatballs, approximately 1 inch in diameter.
In a large pot, heat olive oil over medium heat. Add meatballs in batches and brown them on all sides, about 5 minutes. Remove meatballs and set aside.
In the same pot, add the remaining onion and garlic; sauté until translucent, about 3 minutes.
Add sliced carrots, celery, zucchini, and potato to the pot. Cook for an additional 5 minutes, stirring occasionally.
Pour in the chicken broth and canned diced tomatoes with juices. Stir to combine.
Return the meatballs to the pot along with the bay leaves.
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes.
Taste and adjust seasoning with the remaining salt if needed.
Stir in the chopped parsley just before serving.
Serve the soup hot and enjoy the hearty, dairy-free meal.
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 8642 mg | 376% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 60.0 g | ||
| Protein | 188.0 g | 376% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 606 mg | 47% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4785 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
