Tomato Soup with Gluten-free Spicy Mini Meatballs Recipe

A bowl of tomato soup is scrumptious any time of 12 months, for lunch or for dinner, for youths and adults. If contemporary, super-ripe tomatoes aren’t obtainable then this recipe for tomato soup made out of canned tomatoes is one of the best one to comply with. This selfmade tomato soup has a wealthy, pure tomato taste and silky texture, a flavorful model of the canned stuff.

A steaming bowl of tomato soup is certainly one of life’s easy pleasures. The undeniable fact that this recipe is really easy to make with such nice outcomes is an added bonus. The soup seems greatest with complete tomatoes (not chopped) as a result of they’ve a taste that’s most just like contemporary tomatoes. The high quality of the canned tomatoes issues – select a model with a taste you want and if you happen to’re fearful about BPA, keep on with jarred or a BPA-free model.

Served alone, this tomato soup makes a super-quick meal. But if you wish to spice issues up, drop a handful of spicy, mini-meatballs into the bowl, too. These scrumptious bite-sized mini meatballs are sufficiently small to eat with a spoon (or by the handful).

This recipe makes a whole lot of tiny meatballs, so you’ll be able to freeze the additional if you happen to’d like. Raw, frozen meatballs can cooked by dropping them immediately into simmering sauce or soup. Cooked, frozen meatballs are greatest if frozen together with some soup or sauce, however may also be frozen alone and defrosted within the fridge.

Tomato Soup with Gluten-free Spicy Mini-Meatballs Recipe

Ingredients

Soup

• 3 tbsp. further virgin olive oil
• 1 cup chopped onion
• 4 cloves minced garlic
• 1.5 cups arrabiata sauce
• 28 oz. complete peeled tomatoes in sauce
• 1.5 cup rooster broth
• 1/2 tbsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 cup contemporary basil

Meatballs

• 1 lb. floor beef
• 1 lb. floor pork
• 1/2 cup minced onion
• 1 egg
• 3 tbsp. contemporary basil
• 2 tbsp. almond flour
• 1 tsp. salt
• 1 tsp. dried oregano
• ½-1 tsp. crimson pepper flakes
• 1 tsp. garlic powder
• 1/2 tsp. dried basil
• 1/2 tsp. black pepper

Directions

Preheat your oven to 375 levels Fahrenheit. In a bowl, mix all the meatball substances in a big bowl.

 

Roll the meat combination into small meatballs, about 16-20 meatballs per pound of meat.

Arrange them in a glass dish or on a sheet pan and bake within the oven for about 20 minutes or till cooked by. Alternatively, you’ll be able to sear them in a skillet on the stovetop after which transfer the pan to the oven for the meatballs to complete cooking.

As the meatballs are cooking, put together the soup. Heat the olive oil in your stovetop over medium warmth in a pot. Once scorching, add the onion and saute for 3-5 minutes, or till it begins to melt. Add the garlic and stir till aromatic.

Add the arrabiata sauce, can of tomatoes, rooster broth, oregano, salt and pepper. Break the entire tomatoes up with a spoon or spatula. Bring the soup to a simmer, then cowl the pot and permit it to prepare dinner for about 20-Half-hour.

Transfer the sauce to a high-speed blender and mix till easy with half of the basil (do that in batches if crucial.) Pour the sauce again into the pot and proceed cooking till the soup reaches your required consistency. Stir in the remainder of the basil and season with salt and pepper to style.

Pour the soup into bowls and place a handful of meatballs on high. Top with a drizzle of olive oil, and a pinch of contemporary basil and crimson pepper flakes and revel in.

Print

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Description

Homemade tomato soup with a slight kick, with gluten-free mini meatballs makes a hearty, satisfying meal.

Soup

3 tbsp. further virgin olive oil

1 cup chopped onion

4 cloves minced garlic

1.5 cups arrabiata sauce

28 oz. complete peeled tomatoes in sauce

1.5 cup rooster broth

1/2 tbsp. dried oregano

1/2 tsp. salt

1/2 tsp. black pepper

1/4 cup contemporary basil

Meatballs

1 lb. floor beef

1 lb. floor pork

1/2 cup minced onion

1 egg

3 tbsp. contemporary basil

2 tbsp. almond flour

1 tsp. salt

1 tsp. dried oregano

½–1 tsp. crimson pepper flakes

1 tsp. garlic powder

1/2 tsp. dried basil

1/2 tsp. black pepper

Preheat your oven to 375 levels Fahrenheit. In a bowl, mix all the meatball substances in a big bowl. Roll the meat combination into small meatballs, about 16-20 meatballs per pound of meat. Arrange them in a glass dish or on a sheet pan and bake within the oven for about 20 minutes or till cooked by. Alternatively, you’ll be able to sear them in a skillet on the stovetop after which transfer the pan to the oven for the meatballs to complete cooking.

As the meatballs are cooking, put together the soup. Heat the olive oil in your stovetop over medium warmth in a pot. Once scorching, add the onion and saute for 3-5 minutes, or till it begins to melt. Add the garlic and stir till aromatic.

Add the Arrabiata sauce, can of tomatoes, rooster broth, oregano, salt and pepper. Break the entire tomatoes up with a spoon or spatula. Bring the soup to a simmer, then cowl the pot and permit it to prepare dinner for about 20-Half-hour.

Transfer the sauce to a excessive velocity blender and mix till easy with half of the basil (do that in batches if crucial.) Pour the sauce again into the pot and proceed cooking till the soup reaches your required consistency. Stir in the remainder of the basil and season with salt and pepper to style.

Pour the soup into bowls and place a handful of meatballs on high. Top with a drizzle of olive oil, and a pinch of contemporary basil and crimson pepper flakes and revel in.

• Category: Lunch, Dinner
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 585.2
• Sugar: 8.1 g
• Sodium: 1141.4 mg
• Fat: 36.6 g
• Saturated Fat: 5.3 g
• Unsaturated Fat: 22.1 g
• Trans Fat: .6 g
• Carbohydrates: 16.2 g
• Fiber: 2.5 g
• Protein: 46.9 g
• Cholesterol: 173.4 mg
• Net Carbs: 13.63

Keywords: gluten free meatball soup recipe, gluten free tomato soup recipe

About the Author

A meals blogger, recipe developer, and private chef primarily based in Missouri, Priscilla makes a speciality of low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and comply with her meals adventures on Instagram and Pinterest.

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