Fill your autumn days with a pot of hearty soup simmering on the stove. These flavor packed gluten-free recipes will warm the body on a chilly evening. Get your ladles ready – your family will want seconds.
This recipe is: Gluten-Free, Nut-Free, Soy-Free
Yields: 8-10
Total Time: 1 hour
Prep Time: 30 mins
Ingredients
For the Meatballs:
- 1 pound lean ground turkey
- ¼ cup grated Parmesan cheese
- 1/3 cup gluten-free breadcrumbs
- ½ teaspoon fresh rosemary
- ¼ teaspoon fresh oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves of garlic, minced
- 1 egg
For the Soup:
- 2 tablespoons olive oil
- ½ onion, thinly sliced
- 2 garlic cloves, minced
- 2 carrots, cut into rounds
- 2 celery stalks, diced
- 2 small zucchini, cut into half-moons
- ½ teaspoon fresh rosemary
- ¼ teaspoon fresh oregano
- 2 sprigs fresh thyme
- 1 bay leaf
- 3 cups chicken stock
- 3 cups spinach, lightly packed
- 2 tablespoons grated Parmesan, plus extra for garnish
- Salt, to taste
- Pepper, to taste
Directions
- To make the meatballs, combine all meatball ingredients in a large bowl and mix until thoroughly incorporated.
- Divide mixture into tablespoon-sized meatballs (or larger, if you prefer) and roll into a small ball with your hands. Set aside.
- To make the meatballs, heat olive oil in a large nonstick skillet over medium heat. Once oil is hot, add meatballs to pan ensuring that they do not touch. Cook, without disturbing, for 5 to 7 minutes until browned. Flip meatballs and cook until browned on the other side. Once meatballs are browned, set aside on a plate lined with paper towels.
- To make the soup, heat 2 tablespoons olive oil in a very large soup pot. Once oil is warm, add onion and sauté until translucent. Add garlic and cook for 2 to 3 minutes, just until fragrant.
- Add carrots, celery and a small pinch of salt and cook until vegetables begin to glisten, about 7 minutes.
- Add zucchini, rosemary, oregano and thyme and cook for another 2 to 3 minutes.
- Add meatballs, bay leaf and chicken broth stock and bring to a boil. Reduce to a simmer and cook for about 20 to 30 minutes until meatballs are cooked through.
- Add spinach and Parmesan and continue to simmer another 10 minutes, until spinach is fully wilted. Season to taste with salt and pepper. Serve and garnish with additional grated Parmesan.
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