Low Sodium Gluten Free Meatball Soup

Total time1 hr

Prep time20 min

Cook time40 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the meatballs

1 lb ground beef (80/20)
Kroger Ground Beef 80/20 Simple Truth 80% Lean Natural Ground Beef Harris Teeter Premium 80% Lean Ground Beef SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Kroger 80/20 Ground Beef
See all
½ lb ground pork
⅓ cup gluten free breadcrumbs
1 large egg
2 tbsp milk
¼ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the soup

2 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
6 cups chicken broth
1 tsp dried italian seasoning
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
3 cups baby spinach, loosely packed

For serving

2 tbsp fresh parsley, chopped (optional)
parmesan cheese, for serving (optional)
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

Instructions

1
Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground beef, ground pork, gluten free breadcrumbs, egg, milk, Parmesan, 2 cloves minced garlic, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix with your hands until just combined — do not overwork the mixture. Roll into 1 1/2-inch balls (about 24 meatballs) and arrange in a single layer on the prepared baking sheet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!