Gluten Free Italian Meatball Soup

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Average Rating: 5 | Rated By: 1 users

Thinking Italian food? Try this healthy hearty Italian meatball soup that your entire family will love! This Italian soup is all about the meatballs. The soup is flavoured with Italian herbs and spices and delicious vegetables and most importantly delicious meatballs

Ingredients

  • For the meatballs ~ 1 ½ lb. lean ground beef • 1 tbsp. GF sweet paprika • 1 tbsp. GF oregano • 2 garlic cloves, minced • 1 tsp. GF ground mustard seed • 1 cup chopped parsley • 1 tsp. sea salt • 1 tbsp. GF apple cider
  • 1 tbsp. extra virgin olive oil
  • 1 medium size organic sweet onion, finely chopped
  • 4 garlic cloves, chopped • 1 tbsp. GF sweet paprika • 1 tbsp. GF oregano • 1 GF bay leaf
  • 1 x (13.5 oz.) can of organic chopped tomatoes
  • 3 cups GF chicken stock + 3 cups water
  • 1 cup frozen peas • 1 cup frozen corn • 2 carrots, diced • 1 celery stalk, diced • 1 sprig of freshrosemary or 1 tsp. GF rosemary • 1 red hot chili pepper, chopped (optional)
  • 2 tbsp. uncooked quinoa
  • Sea salt to taste
  • Instructions

  • First the meatballs ~ preheat oven to 450 F. In a large bowl combine the meatball ingredients. Using your hands roll the meat mixture into balls about the size of a walnut and place on a baking sheet lined with parchment paper. Bake for 15 minutes
  • Add olive oil, onion and garlic into a large pot, sauté over low heat until soft about three minutes. Stir in paprika, oregano and bay leaf
  • Add balance of ingredients including meatballs and bring to boil. Cover and turn the heat to low. Cook for an hour.
  • To serve, ladle soup into soup bowl and top with parmesan cheese


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