Gluten Free Meatball Soup
Ingredients:
- 8 oz Ground Beef
- .25 c Parmesan Cheese grated
- .25 c Fresh Parsley chopped
- 1 Eggs beaten
- 1 cloves Garlic minced or pressed
- 2 tbsp Olive Oil
- 2 Carrots peeled or diced
- 2 stalks Celery diced
- 1 qt Chicken Broth
- 9 oz Gluten-Free Pasta tortellini if you can find it, otherwise your choice
- 4 c Baby Spinach 3 oz
- 1.5 tsp Sea Salt divided
- .5 tsp Ground Black Pepper divided
Instructions:
- Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
- Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate.
- Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes.
- Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
- Add the tortellini and cook until they float to the top, about 4 minutes. If not using tortellini, cook pasta according to its instructions.
- Add the spinach and cook, stirring, until wilted, 1 minute. Season with .5 tsp salt and .5 tsp pepper. Top with more parmesan, if you'd like.
Nutrition
Calories: 503kcal | Carbohydrates: 52g | Protein: 21g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 1989mg | Potassium: 695mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8420IU | Vitamin C: 32.7mg | Calcium: 158mg | Iron: 3.8mg
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