Paleo Gluten Free Meatball Soup

Total time1 hr

Prep time20 min

Cook time40 min

Tender meatballs made from a savory blend of ground beef and pork get baked until golden, then simmered low in a rich broth loaded with diced tomatoes, sweet carrots, celery, and onion. Garlic and Italian herbs build deep flavor into every spoonful, while a big handful of baby spinach wilts right in at the end for color and freshness. Each bite delivers that classic, cozy meatball-soup comfort — hearty, savory, and satisfying without feeling heavy. A sprinkle of fresh parsley on top finishes it off with a little brightness. This one is a great fit for a Paleo table, whether you're feeding a crowd or stocking the fridge for easy weeknight lunches. Simple, wholesome ingredients simmered together make this a soup you'll want to put on repeat.

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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
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½ lb ground pork
⅓ cup gluten free breadcrumbs
1 large egg
2 tbsp milk
Chef's tip
Use a plain, unsweetened variety so it won't add sweetness, especially in savory dishes.
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
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)
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.

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