Gluten Free Meatball Soup, or Just Make the Meatballs!

Posted by on Thursday, March 20th, 2014


I just love one pot dishes that serve as a complete meal.  Meatball soup fits the bill here at our house for a complete meal all in one pot.  Our family LOVES these meatballs not only because they are gluten free, but also because they ae super tasty.  Make this soup.  Or just make the meatballs.  Either way – you win!

For the meatballs:

  • 1.5 pounds Ground Beef
  • 1 cup Freshly Grated Parmesan Cheese
  • 3 Tablespoons Fresh Parsley, Minced
  • 1 whole Egg
  • 2 cloves Minced Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Italian Seasoning
  • 2 teaspoons Lemon Juice
  • For the Soup:
  • 4 Tablespoons real butter
  • 2 cups water
  • 2 32 oz boxes beef broth
  • 1/2 teaspoon Salt
  • 2 Tablespoons Tomato Paste
  • 1 cup Onion, Chopped
  • 1 cup Carrots, Chopped
  • 1 cup Celery, Chopped
  • 1 cup Russet Potato, Chopped (or 1 cup chopped Parsnips for a lower carb version)
  • 1/2 pound Cabbage Chopped
  • Grated Parmesan Cheese To Serve
  • Spice bag (can tie the following in cheesecloth, or place inside a tea ball)
  • 4 Tablespoons Fresh Parsley, Minced
  • 2 whole Bay Leaves
  • 1 teaspoon Peppercorns

To make meatballs, combine the ground beef, Parmesan Cheese, fresh parsely, egg, minced garlic, salt, pepper, oregano, and lemon juice in a large bowl and mix well. I use a 1 oz cookie dough scoop to shape mixture into small balls, then and chill about 30 minutes.

Place 4 tablespoons chopped fresh parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure. You can also secure these ingredients inside a tea ball.

After chilling the meatballs,  heat butter over medium-low heat in a heavy pot.  Brown meatballs, then remove to a plate.

To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes or parsnips.  Simmer 15 more minutes. Remove herb bag.
Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

You can also just make the meatballs and serve with your favorite marinara sauce over noodles.

Recipe adapted from The Pioneer Woman

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