Tomato Soup with Gluten-free Spicy Mini Meatballs Recipe

tomato soup with spicy meatballs recipe finished in a bowlA bowl of tomato soup is scrumptious whenever of year, for lunch or for supper, for kids and grownups. If fresh, super-ripe tomatoes aren’t readily available then this dish for tomato soup made from canned tomatoes is the very best one to follow. This homemade tomato soup has an abundant, pure tomato taste and smooth texture, a delicious variation of the canned things.

A steaming bowl of tomato soup is among life’s basic enjoyments. The reality that this dish is so simple to make with such terrific outcomes is an included perk. The soup ends up best with entire tomatoes (not sliced) due to the fact that they have a taste that’s most comparable to fresh tomatoes. The quality of the canned tomatoes matters – pick a brand name with a taste you like and if you’re fretted about BPA, stick with rattled or a BPA-free brand name.

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

This dish makes a great deal of small meatballs, so you can freeze the additional if you’d like. Raw, frozen meatballs can prepared by dropping them straight into simmering sauce or soup. Prepared, frozen meatballs are best if frozen along with some soup or sauce, however can likewise be frozen alone and thawed in the fridge.

Tomato Soup with Gluten-free Spicy Mini-Meatballs Dish

finished tomato soup with spicy meatballs recipe

Active Ingredients

Soup

  • 3 tablespoon. additional virgin olive oil
  • 1 cup sliced onion
  • 4 cloves minced garlic
  • 1.5 cups arrabiata sauce
  • 28 oz. entire peeled tomatoes in sauce
  • 1.5 cup chicken broth
  • 1/2 tablespoon. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 cup fresh basil

Meatballs

  • 1 pound. hamburger
  • 1 pound. ground pork
  • 1/2 cup minced onion
  • 1 egg
  • 3 tablespoon. fresh basil
  • 2 tablespoon. almond flour
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • ½-1 tsp. red pepper flakes
  • 1 tsp. garlic powder
  • 1/2 tsp. dried basil
  • 1/2 tsp. black pepper

ingredients for tomato soup with gluten-free spicy mini meatballs recipeInstructions

Preheat your oven to 375 degrees Fahrenheit. In a bowl, integrate all of the meatball components in a big bowl.

meatball ingredients in a bowl for gluten-free spicy meatballs

 

meatball ingredients in a bowl for gluten-free spicy meatballsRoll the meat mix into little meatballs, about 16-20 meatballs per pound of meat.

gluten-free mini meatballs for tomato soup recipeOrganize them in a glass meal or on a sheet pan and bake in the oven for about 20 minutes or up until prepared through. Additionally, you can burn them in a frying pan on the stovetop and after that move the pan to the oven for the meatballs to end up cooking.

As the meatballs are cooking, prepare the soup. Heat the olive oil on your stovetop over medium heat in a pot. Once hot, add the onion and saute for 3-5 minutes, or until it begins to soften. Add the garlic and stir until fragrant.

sauteed onions and garlic for tomato soup recipe

Add the arrabiata sauce, can of tomatoes, chicken broth, oregano, salt and pepper. Break the whole tomatoes up with a spoon or spatula. Bring the soup to a simmer, then cover the pot and allow it to cook for about 20-30 minutes.

tomato soup recipe cooking on the stove

Transfer the sauce to a high-speed blender and blend until smooth with half of the basil (do this in batches if necessary.) Pour the sauce back into the pot and continue cooking until the soup reaches your desired consistency. Stir in the rest of the basil and season with salt and pepper to taste.

Pour the soup into bowls and place a handful of meatballs on top. Top with a drizzle of olive oil, and a pinch of fresh basil and red pepper flakes and enjoy.

finished tomato soup with spicy meatballs recipe

tomato soup with spicy meatballs recipe finished in a bowl

Primal Kitchen Mayo


Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

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


Soup

3 tbsp. extra virgin olive oil

1 cup chopped onion

4 cloves minced garlic

1.5 cups arrabiata sauce

28 oz. whole peeled tomatoes in sauce

1.5 cup chicken broth

1/2 tbsp. dried oregano

1/2 tsp. salt

1/2 tsp. black pepper

1/4 cup fresh basil

Meatballs

1 lb. ground beef

1 lb. ground pork

1/2 cup minced onion

1 egg

3 tbsp. fresh basil

2 tbsp. almond flour

1 tsp. salt

1 tsp. dried oregano

½1 tsp. red pepper flakes

1 tsp. garlic powder

1/2 tsp. dried basil

1/2 tsp. black pepper


Preheat your oven to 375 degrees Fahrenheit. In a bowl, combine all of the meatball ingredients in a large bowl. Roll the meat mixture into small meatballs, about 16-20 meatballs per pound of meat. Arrange them in a glass dish or on a sheet pan and bake in the oven for about 20 minutes or until cooked through. Alternatively, you can burn them in a frying pan on the stovetop and then move the pan to the oven for the meatballs to end up cooking.

As the meatballs are cooking, prepare the soup. Heat the olive oil on your stovetop over medium heat in a pot. When hot, include the onion and saute for 3-5 minutes, or up until it starts to soften. Include the garlic and stir up until aromatic.

Include the Arrabiata sauce, can of tomatoes, chicken broth, oregano, salt and pepper. Break the entire tomatoes up with a spoon or spatula. Bring the soup to a simmer, then cover the pot and enable it to prepare for about 20-30 minutes.

Transfer the sauce to a high speed mixer and mix up until smooth with half of the basil (do this in batches if essential.) Put the sauce back into the pot and continue cooking up until the soup reaches your preferred consistency. Stir in the remainder of the basil and season with salt and pepper to taste.

Put the soup into bowls and put a handful of meatballs on top. Leading with a drizzle of olive oil, and a pinch of fresh basil and red pepper flakes and delight 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 food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

If you’d like to include an avatar to all of your remarks click on this link!

Jobber Wiki author Frank Long contributed to this report.