Gluten-Free Beef Meatball Soup

Warm up with a hearty bowl of Gluten-Free Beef Meatball Soup, a comforting and nutritious recipe perfect for family dinners or cozy evenings. This satisfying soup features tender, homemade beef meatballs seasoned with garlic, parsley, and Parmesan cheese, nestled in a rich gluten-free chicken broth. Packed with vibrant vegetables like carrots, zucchini, celery, and fresh spinach, this dish is as wholesome as it is flavorful. The addition of Italian seasoning and a splash of crushed tomatoes lends a burst of Mediterranean charm, making it a true crowd-pleaser. Ready in just over an hour, this gluten-free soup is a one-pot wonder that’s perfect for those seeking a hearty, allergy-friendly meal. Serve it hot and garnish with fresh parsley for a touch of brightness!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound Ground beef
• 0.5 cup Gluten-free breadcrumbs
• 1 large Egg
• 0.25 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 3 cloves Garlic, minced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 large Carrots, sliced
• 2 stalks Celery stalks, sliced
• 6 cups Chicken broth, gluten-free
• 1 cup Crushed tomatoes, canned
• 1 leaf Bay leaf
• 1 teaspoon Italian seasoning
• 1 medium Zucchini, chopped
• 2 cups Fresh spinach

Directions

Step 1

In a large mixing bowl, combine ground beef, gluten-free breadcrumbs, egg, Parmesan cheese, parsley, half of the minced garlic, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Step 2

Shape the beef mixture into small meatballs, about 1 inch in diameter, and set aside.

Step 3

Heat olive oil in a large pot over medium heat. Add chopped onion, sliced carrots, celery, and the remaining minced garlic. Sauté for about 5 minutes until the vegetables are softened.

Step 4

Carefully add the meatballs to the pot and cook for about 5 minutes, gently turning to brown on all sides.

Step 5

Add the gluten-free chicken broth, crushed tomatoes, bay leaf, and Italian seasoning to the pot. Bring the mixture to a boil.

Step 6

Reduce the heat to a simmer, cover the pot, and cook for 30 minutes.

Step 7

Add the chopped zucchini and continue to simmer for an additional 10 minutes.

Step 8

Stir in the fresh spinach and cook until wilted, about 2 minutes.

Step 9

Taste the soup and adjust seasoning with more salt and pepper if needed.

Step 10

Remove the bay leaf before serving. Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(3062.8g)

Amount per serving	% Daily Value*
Calories	2247.5

Total Fat 133.0g	0%
Saturated Fat 42.8g	0%
Polyunsaturated Fat 4.6g
Cholesterol 540.6mg	0%
Sodium 9752.7mg	0%
Total Carbohydrate 157.6g	0%
Dietary Fiber 22.4g	0%
Total Sugars 35.6g
Protein 116.9g	0%

Vitamin D 53.8IU	0%
Calcium 743.2mg	0%
Iron 18.8mg	0%
Potassium 3748.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 20.4%

Carbs: 27.5%