Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Italian Meatball Soup

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

1/4 cup olive oil
1 small onion, chopped
4 garlic cloves, chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
2 carrots, halved lengthwise and thinly sliced crosswise
5-1/4 cups gf Chicken Stock
2-1/2 cups water
1/2 lb. gf Italian sausage
3/4 lb. ground beef
1 large shallot
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 14-oz. cans small white beans, drained and rinsed
3 oz. baby spinach, coarsely chopped
1/2 cup Parmigiano-Reggiano cheese, grated
Salt and freshly ground black pepper to taste

Directions

Heat 2 tablespoons oil in a 5-6 quart pot over high heat until hot but not smoking. Add the onions, garlic, celery and carrots and cook, stirring occasionally until the onions are pale golden, about 5 minutes. Stir in the broth and water and bring to a boil, covered.

Meanwhile, place the gf Italian sausage, ground beef, shallots, egg, dried basil, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper in a large bowl. With your hands, mix the meat mixture until combined. Form into 1 inch meatballs. Heat 2 tablespoons of oil in a large non-stick skillet over medium high heat. Sauté the meatballs, turning occasionally, until browned on all sides, about 5-7 minutes.

Add the meatballs to the soup along with the beans and briskly simmer, covered, stirring occasionally, until vegetables are tender, about 20 minutes. Stir in the spinach and cheese. Simmer, uncovered, until the spinach is wilted, about 1 minute. Adjust seasonings to taste with salt and freshly ground black pepper.

Recommended Tools