Gluten Free Meatball Soup
This hearty, soul-warming soup is exactly the kind of bowl you want on a cold night — tender oven-baked meatballs made from a blend of ground beef and pork, swimming in a rich tomato-kissed broth loaded with carrots, celery, and wilted baby spinach. The secret to keeping it completely wheat-free is swapping in gluten free breadcrumbs for the meatball binder, which holds everything together beautifully without any compromise in texture or flavor. Baking the meatballs at 425°F before they ever hit the pot gives them a gorgeous browned exterior and locks in the juices, so they stay plump and satisfying rather than falling apart in the broth. Finely grated Parmesan and minced garlic go into the meatball mix itself, meaning every single bite is packed with savory depth before the soup even comes into play. The whole pot comes together in well under an hour and serves six, making it a genuinely practical weeknight dinner that doesn't feel like a compromise. A handful of fresh parsley and a little extra Parmesan on top at the end takes it from comforting to company-worthy.
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ⅓ cup gluten free breadcrumbs
- 1 large egg
- 2 tbsp milk
- ¼ cup parmesan cheese, finely grated
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- 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
- 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)
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.
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