Tomato Meatball Soup
by: claire cary
This mini meatball and tomato soup is packed with flavor, easy to make and made with pantry staple ingredients. The perfect cozy, gluten free dinner recipe the whole family will love!
Ingredients
Meatballs
- 1 pound ground beef
- 1 egg
- ½ cup gluten free breadcrumbs
- ¼ cup grated parmesan
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Soup
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 4-6 cups low sodium chicken broth see notes
- 28 ounce can crushed tomatoes
- ½ cup heavy cream
- 8 ounces small gluten free pasta ditalini, orzo etc.
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 2 cups spinach
Instructions
- Preheat the oven to 400 Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- Add all ingredients for the meatballs to a mixing bowl.
- Mix really well, I often just use my hands to make sure everything is well incorporated.
- Form into small meatballs, about 1/2 inch in size. You can honestly do whatever size you like, I just like a smaller version for this soup!
- Add to the baking sheet, and bake for about 10-12 minutes. They should be golden on the outside, but it's ok if they aren't fully cooked on the inside as they will finish cooking in the soup.
- Meanwhile, heat the olive oil in a dutch oven or large pot.
- Add in the diced onion and saute for about 2-3 minutes. Add in the diced bell pepper and saute for a few more minutes. Finally, add in the garlic and saute for 1-2 more minutes.
- Mix in the tomato paste and saute for 1-2 minutes to deepen the flavor.
- Add in all remaining ingredients aside from the spinach.
- Stir in the meatballs.
- Stir well to combine. I started with 4 cups of broth because I wanted more of a stew consistency, but you can add 6 if you prefer more of a soup.
- Bring to a low boil, then reduce heat and simmer, stirring every couple of minutes until the pasta is cooked through, about 10 minutes.
- Add in the spinach and let simmer for 5 minutes to let the flavors blend.
- Taste and add more salt, spice etc. if desired or more broth to thin it out.
- Serve with fresh basil and parmesan and enjoy!
Notes
4 cups of chicken broth is one standard container. You will likely want more, closer to 6 cups, especially if you are meal prepping because it thickens a lot as it sits!
Serving: 1bowl / Calories: 544kcal / Carbohydrates: 50g / Protein: 26g / Fat: 24g / Saturated Fat: 10g / Sodium: 1094mg / Fiber: 5g / Sugar: 9g
