Nitrate & Nitrite Free Gluten Free Meatball Soup
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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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