Italian Meatball Soup (Dairy Free & Gluten Free)

Whether you are hunkered down at home right now or still serving our communities with crucial services, one thing that never seems to change is our appreciation for a simple, quick and hearty homecooked meal. A big bowl of Italian Meatball Soup can be just what you need to warm your heart during unpredictable times like these. And chances are that you have most of these ingredients in your fridge, freezer and pantry already. This is a great recipe to make for lunches, for freezer meals or to drop off a container to a loved one who might need a little extra support during this time.

If you have a pack of ground beef, carrots, celery, onion and a can of crushed tomatoes then you can make this recipe work. You can use beef broth, chicken broth or bouillon paste/cubes for this recipe. You can also add cooked rice, cooked quinoa or cooked gluten free pasta to make it more hearty.

Remember, soup is good for the soul so share the love! If you like this recipe I would love to hear about it in the comments and for you to share it with your friends.

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Italian Meatball Soup

Course Main Course, Soup

Cuisine Italian

Keyword dairyfree, glutenfree, keto, meatball, meatballsoup, paleo

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4

Author Olivia Thompson

Ingredients

Meatball Ingredients:

• 1 lb lean ground beef
• ½ tsp salt (I use pink Himalayan salt)
• ½ tsp basil flakes
• ½ tsp oregano flakes
• ½ tsp parsley flakes
• ¼ tsp coarse ground black pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder

Soup Ingredients:

• 2 tbsp avocado, grapeseed or coconut oil
• 2 cups carrots chopped
• 1 cup onion chopped
• 1 cup celery chopped
• 1 clove garlic minced
• 4 cups homemade beef broth (homemade chicken bone broth, beef/chicken stock or bouillon will also work, just reduce salt level based on your liking)
• 15 oz can crushed tomatoes
• 1 tsp salt (I use pink Himalayan salt)
• 1 tsp oregano flakes
• ½ tsp basil flakes
• ½ tsp parsley flakes
• 1/8 tsp coarse ground black pepper
• 1 bay leaf

Optional Toppings:

• 1 tbsp fresh parsley chopped
• 1 tbsp fresh cilantro chopped
• 1/2 avocado sliced

Instructions

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium bowl, mix all meatball ingredients together. Form into small 1 inch meatballs and place onto baking sheet. Bake for 25-30 minutes, flipping the balls half way.

3. While the meatballs are baking, prepare the vegetables. In a large pot, sauté carrot, onion, celery and oil until soft. Add garlic and sauté for an additional 5 minutes.

4. Add beef broth, crushed tomatoes, salt and spices. Simmer until meatballs are cooked or for 30 minutes. Add cooked meatballs and serve warm. If desired, serve with fresh parsley, cilantro or sliced avocado on top. You can also add cooked rice, cooked quinoa or cooked gluten free pasta.