Tomato Soup with Spicy Gluten Free Meatballs Recipe

Homemade tomato soup is always a crowd favorite, but when you add gluten-free meatballs to the recipe, you get a dish that kids as well as adults will enjoy. This tomato soup has the rich, rich flavor of tomatoes plus the spiciness that increases the heat. This recipe will make you forget about canned tomato soup!

The gluten-free mini meatballs were the surprise star of the show. Most meatballs are made with breadcrumbs as a binder. Instead, these Primal and palo meatballs stick together with the help of a small amount of almond meal and their petite size, perfect for eating with a spoon.

Bonus: The recipe makes lots of meatballs to freeze and enjoy later!

Homemade Tomato Soup with Spicy Gluten Free Meatballs Recipe

Ingredient

Gluten-free meatballs

• 1 lb. ground beef
• 1 lb. minced pork
• 1/2 cup minced onion
• 1 egg
• 3 tbsp. chopped fresh basil leaves
• 2 tbsp. almond powder
• 1 teaspoon. Salt
• 1 teaspoon. dried oregano
• ½-1 teaspoon of MSG. red chili
• 1 teaspoon. garlic powder
• 1/2 teaspoon of MSG. dried basil
• 1/2 teaspoon of MSG. black pepper

Tomato soup

• 3 tbsp. extra virgin olive oil
• 1 cup chopped onion
• 4 cloves of minced garlic
• 1.5 cups arabbiata sauce
• 28 oz. canned whole tomatoes with sauce
• 1.5 cups chicken broth
• 1/2 tablespoon dried oregano
• 1/2 teaspoon of MSG. Salt
• 1/2 teaspoon of MSG. black pepper
• 1/4 cup chopped fresh basil leaves

Direction

Preheat your oven to 375 degrees F (190 degrees C). Mix all meatball ingredients in a large bowl.

Roll the meat mixture into small meatballs, about 16-20 meatballs per pound of meat. Arrange them in a glass dish or on a rimmed baking tray and bake in the oven for about 20 minutes or until cooked through. Alternatively, you can grill the meat in an oven-safe pan on the stovetop, then move the pan to the oven to complete the meatballs.

While the meatballs are cooking, prepare the soup. Heat olive oil in a saucepan over medium heat. Once hot, add onion and sauté for 3-5 minutes or until onion begins to soften. Add garlic and stir until fragrant.

Add the arrabbiata sauce, canned tomatoes, chicken broth, oregano, and salt and pepper. Use a spoon or spatula to crush the whole tomato. Bring to a boil, cover the pot and let it sit for about 20-30 minutes.

Carefully transfer the soup to a high-speed blender and blend until smooth with half of the basil. (Do this in batches if needed).

Pour the soup back into the pot and continue cooking until the soup has reached the desired consistency. Add the remaining basil and stir-fry, season with salt and pepper to taste.

Ladle the soup into a bowl and put some meatballs on top. Coat a layer of olive oil on top. Add some fresh basil and red pepper and enjoy!

Give advice:

• The soup is best served with whole (not chopped) tomatoes as they have a taste similar to that of fresh tomatoes. The quality of the canned tomatoes is important, so choose a brand with a flavor that you like. If you’re concerned about BPA, choose a brand that’s toxic or BPA-free.
• Freeze extra raw or pre-cooked meatballs. When you’re ready to use, drop the frozen meatballs into a simmering sauce or soup and cook them until they’re done. Cooked meatballs will freeze best if you put them in a container with some soup or sauce, but you can also freeze them alone and defrost in the refrigerator.

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Information about the Authors

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low-FODMAP cooking. See what she’s cooking on Priscilla Cooks and follow her culinary adventures on Instagram and Pinterest.

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