Gluten-Free Beef Meatball Soup
Warm up with a hearty and wholesome bowl of Gluten-Free Beef Meatball Soup, a satisfying and delicious meal that's perfect for weeknights or special occasions. This comforting recipe combines tender, flavorful beef meatballs—made with gluten-free breadcrumbs, Parmesan, and fresh parsley—with a rich, savory broth loaded with vibrant vegetables like carrots, celery, zucchini, and spinach. Enhanced with Italian seasoning and a touch of garlic, this soup is packed with nutrients and bursting with flavor. Ready in just over an hour and serving up to six portions, it's an ideal choice for a nourishing, gluten-free dinner the whole family will love. Pair this soul-warming dish with your favorite gluten-free bread for a complete, cozy meal.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup Gluten-free breadcrumbs
- 1 large Egg
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 large Carrots, sliced
- 2 stalks Celery stalks, sliced
- 6 cups Chicken broth, gluten-free
- 1 cup Crushed tomatoes, canned
- 1 leaf Bay leaf
- 1 teaspoon Italian seasoning
- 1 medium Zucchini, chopped
- 2 cups Fresh spinach
Instructions
In a large mixing bowl, combine ground beef, gluten-free breadcrumbs, egg, Parmesan cheese, parsley, half of the minced garlic, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Shape the beef mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat olive oil in a large pot over medium heat. Add chopped onion, sliced carrots, celery, and the remaining minced garlic. Sauté for about 5 minutes until the vegetables are softened.
Carefully add the meatballs to the pot and cook for about 5 minutes, gently turning to brown on all sides.
Add the gluten-free chicken broth, crushed tomatoes, bay leaf, and Italian seasoning to the pot. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 30 minutes.
Add the chopped zucchini and continue to simmer for an additional 10 minutes.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Taste the soup and adjust seasoning with more salt and pepper if needed.
Remove the bay leaf before serving. Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 9753 mg | 424% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 35.6 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 743 mg | 57% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3748 mg | 80% | |
*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.
