Gluten-Free Hearty Meatball and Vegetable Soup
Warm up with this comforting Gluten-Free Hearty Meatball and Vegetable Soup, a soul-satisfying meal packed with flavor and nutrition. Tender, gluten-free meatballs made from a delightful blend of ground beef, pork, Parmesan, and aromatic spices add richness and depth, while a medley of vibrant vegetables—carrots, zucchini, celery, and spinach—create a nourishing base. Simmered in a robust chicken broth with juicy diced tomatoes, this wholesome soup comes together in just over an hour, making it perfect for weeknight dinners or meal prep. Full of protein, fiber, and bold Italian-inspired flavors, this one-pot recipe is perfect for anyone seeking a hearty, gluten-free comfort food option. Serve it with a sprinkle of Parmesan for an extra layer of indulgence!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Gluten-free breadcrumbs
- 1 large Egg
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium Carrots
- 2 medium Celery stalks
- 1 medium Onion
- 3 cloves Garlic
- 6 cups Chicken broth
- 1 can (15 ounces) Diced tomatoes
- 1 medium Zucchini
- 2 cups Fresh spinach
- 0.25 cup Fresh parsley
Instructions
In a large bowl, combine ground beef, ground pork, gluten-free breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add meatballs in batches and cook until browned on all sides. Remove meatballs and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add chopped carrots, diced celery, and chopped onion. Sauté for about 5 minutes until the vegetables begin to soften.
Add minced garlic and cook for another minute until fragrant.
Pour in chicken broth and add the canned diced tomatoes with their juices. Bring to a simmer.
Return the meatballs to the pot and add the chopped zucchini. Simmer for about 20 minutes until the vegetables are tender and the meatballs are cooked through.
Stir in fresh spinach and chopped parsley. Cook for another 5 minutes until the spinach is wilted.
Taste and adjust seasoning with salt and pepper if needed.
Serve hot with additional Parmesan cheese on top if desired.
Nutrition Facts
Calories |
2974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 10030 mg | 436% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 46.8 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 945 mg | 73% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4808 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.
