Tomato soup recipe with gluten-free mini spicy meatballs

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A bowl of tomato soup is delicious at any time of the year, for lunch or dinner, for children and adults. If no fresh, super ripe tomatoes are available, this tomato soup recipe made with canned tomatoes is the best to follow. This homemade tomato soup has a rich, pure tomato flavor and a silky texture, a tasty version of preserves.

A bowl of smoking tomato soup is one of life’s simple pleasures. The fact that this recipe is so easy to make with such excellent results is an added bonus. The soup comes out best with whole (not chopped) tomatoes because they taste more like fresh tomatoes. The quality of canned tomatoes is important: choose a brand with the flavor you like and if you’re worried about BPA, stick with sunk oa BPA-free brand.

Served alone, this tomato soup is a super quick meal. But if you want to spice things up, drop a handful of spicy mini meatballs into the bowl as well. These delicious bite-sized mini meatballs are small enough to eat with a spoon (or a handful).

This recipe makes a lot of small meatballs, so you can freeze the excess if you want. Raw and frozen meatballs can be cooked by dropping them directly into sauce or soup over low heat. Cooked and frozen meatballs are best if frozen along with a little soup or sauce, but they can also be frozen on their own and thawed in the fridge.

Tomato soup recipe with gluten-free mini spicy meatballs

Tomato soup finished with spicy meatball recipe

Ingredients

Soup

  • 3 tbsp. extra virgin olive oil
  • 1 cup chopped onion
  • 4 cloves chopped garlic
  • 1.5 cups angry sauce
  • 28 oz. whole tomatoes peeled in sauce
  • 1.5 cup chicken broth
  • 1/2 tablespoon. orenga seca
  • 1/2 teaspoon. sal
  • 1/2 teaspoon. black pepper
  • 1/4 cup fresh basil

meatballs

  • 1 pound of minced meat
  • 1 pound of ground pork
  • 1/2 cup chopped onion
  • 1 or
  • 3 tbsp. fresh basil
  • 2 tablespoons. almond flour
  • 1 teaspoon. sal
  • 1 teaspoon. orenga seca
  • ½-1 teaspoon. red pepper flakes
  • 1 teaspoon. Garlic powder
  • 1/2 teaspoon. dried basil
  • 1/2 teaspoon. black pepper

Ingredients for tomato soup with gluten-free spicy mini meatballs recipeIndications

Preheat oven to 375 degrees Fahrenheit. In a bowl, combine all the meatball ingredients in a large bowl.

meatball ingredients in a bowl for gluten-free spicy meatballs

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

Gluten-free mini meatballs for the tomato soup recipePlace them on a glass plate or tray and bake for about 20 minutes or until cooked through. Alternatively, you can fry them in a pan on the fire and then move the pan to the oven so that the meatballs are just cooked through.

As the meatballs cook, prepare the soup. Heat the olive oil in the kitchen over medium heat in a saucepan. Once hot, add the onion and fry for 3-5 minutes, or until it starts to soften. Add the garlic and stir until fragrant.

sautéed onion and garlic for the tomato soup recipe

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

recipe for tomato soup cooking on the stove

Transfer the sauce to a high-speed mixer and mix until smooth with half the basil (batch if necessary.) Pour the sauce back into the pot and continue cooking until the soup achieve the 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. Put a drizzle of olive oil and a pinch of fresh basil and red pepper flakes and enjoy.

Tomato soup finished with spicy meatball recipe

Tomato soup recipe with spicy meatballs finished in a bowl

Classic-golden-Hawaiian-mango-jalapeño-bbq sauces


Print

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Description

Homemade tomato soup with a light stitch, with gluten-free mini meatballs makes a hearty and satisfying meal.


Soup

3 tbsp. extra virgin olive oil

1 cup chopped onion

4 chopped garlic cloves

1.5 cups angry sauce

28 oz. whole tomatoes peeled in sauce

1.5 cup chicken soup

1/2 tablespoon. orenga seca

1/2 teaspoon. sal

1/2 teaspoon. black pepper

1/4 cup fresh basil

meatballs

1 lb minced meat

1 free of ground pork

1/2 cup chopped onion

1 or

3 tbsp. fresh basil

2 tablespoons. almond flour

1 teaspoon. sal

1 teaspoon. orenga seca

½1 teaspoon red pepper flakes

1 teaspoon. Garlic powder

1/2 teaspoon. dried basil

1/2 teaspoon. black pepper


Preheat oven to 375 degrees Fahrenheit. In a bowl, combine all the meatball ingredients in a large bowl. Roll the meat mixture into small meatballs, about 16-20 meatballs per pound of meat. Place them on a glass plate or tray and bake for about 20 minutes or until cooked through. Alternatively, you can fry them in a pan on the fire and then move the pan to the oven so that the meatballs are just cooked through.

As the meatballs cook, prepare the soup. Heat the olive oil in the kitchen over medium heat in a saucepan. Once hot, add the onion and fry for 3-5 minutes, or until it starts to soften. Add the garlic and stir until fragrant.

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

Transfer the sauce to a high-speed mixer and mix until smooth with half the basil (batch if necessary.) Pour the sauce back into the pot and continue cooking until the soup achieves the 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. Put a drizzle of olive oil and a pinch of fresh basil and red pepper flakes and enjoy.

  • Category: Lunch dinner
  • Method: Stove lid
  • Kitchen: Italian

Nutrition

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

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

About the author

Priscilla, a food blogger, recipe developer and personal chef based in Missouri, specializes in low carb, paleo, gluten free, keto, vegetarian and low in FODMAP cooking. Look what he is cooking Priscilla Cooks, and continues his food adventures Instagram i Pinterest.

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