Vegetarian Gluten Free Meatball Soup

Total time1 hr

Prep time20 min

Cook time40 min

This cozy, ladle-worthy soup layers a rich tomato-based broth with tender carrots, celery, and onion, all simmered together with garlic and Italian seasoning until the vegetables turn soft and the flavors meld into something deeply savory. Golden-baked meatballs, bound with gluten free breadcrumbs, egg, a touch of milk, and plenty of grated Parmesan, bring hearty texture to every spoonful. A handful of baby spinach gets stirred in at the end for a fresh, wilted-green finish, and a final flurry of parsley and extra Parmesan on top keeps things bright. It's the kind of one-pot meal that tastes like it simmered all day, even though it comes together in well under an hour. This one fits neatly into a vegetarian rotation and makes a satisfying, comforting bowl any night of the week.

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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 Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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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
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
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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