Vegan Gluten Free Meatball Soup

Total time1 hr

Prep time20 min

Cook time40 min

Hearty, tender meatballs get seasoned with garlic and oregano, bound together and baked until golden before they land in a deeply savory broth loaded with tomatoes, onion, carrots, and celery. A big handful of baby spinach wilts right in at the end, adding color and freshness to every spoonful. The whole pot comes together in stages — roast, simmer, wilt — so the flavors have time to build into something rich and comforting. Fresh parsley on top brings a bright finish that makes this one feel like a proper cold-weather dinner. It's a satisfying, vegetable-packed bowl that fits neatly into a vegan spread.

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Ingredients

6 servings

For the meatballs

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
⅓ cup gluten free breadcrumbs
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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