Homemade tomato soup is always a crowd-pleaser, but when you add gluten-free meatballs to the recipe, you get a dish that kids and adults alike will clamor for. This tomato soup has a rich, pure tomato flavor plus a spicy kick that turns up the heat. This recipe will make you forget canned tomato soup altogether!
Gluten-free mini-meatballs are the surprise star of the show. Most meatballs are made with breadcrumbs as a binding agent. Instead, these Primal and paleo meatballs hold together with the help of a small amount of almond flour and their petite size, perfect for eating with a spoon.
Bonus: The recipe makes plenty of meatballs to freeze and enjoy later!
Homemade Tomato Soup with Gluten-free Spicy Mini-Meatballs Recipe
Ingredients
Gluten-free Meatballs
- 1 lb. ground beef
- 1 lb. ground pork
- 1/2 cup minced onion
- 1 egg
- 3 Tbsp. chopped fresh basil leaves
- 2 Tbsp. 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
Tomato Soup
- 3 Tbsp. extra virgin olive oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1.5 cups arrabbiata sauce
- 28 oz. canned 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 chopped fresh basil leaves
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). 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 rimmed baking sheet and bake in the oven for about 20 minutes or until cooked through. Alternatively, you can sear them in an oven-safe skillet on the stovetop, then move the pan to the oven for the meatballs to finish cooking.
As the meatballs are cooking, prepare the soup. Heat the olive oil in a pot over medium heat in a pot. Once hot, add the onion and sauté for 3-5 minutes, or until it begins to soften. Add the garlic and stir until fragrant.
Add the arrabbiata sauce, canned tomatoes, chicken broth, oregano, salt, and pepper. Use a spoon or spatula to break up the whole tomatoes. Bring the soup to a simmer, then cover the pot and allow it to cook for about 20-30 minutes.
Carefully transfer the soup to a high-speed blender and blend until smooth with half of the basil. (Do this in batches if necessary.)
Pour the soup 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.
Ladle the soup into bowls and place a handful of meatballs on top. Top with a drizzle of olive oil. Add a pinch of fresh basil and red pepper flakes and enjoy!
Tips:
- The soup turns out best with whole tomatoes (not chopped) because they have a flavor that’s most similar to fresh tomatoes. The quality of the canned tomatoes matters, so choose a brand with a flavor you like. If you’re worried about BPA, stick with jarred or a BPA-free brand.
- Freeze extra meatballs either raw or precooked. When you’re ready to use them, drop frozen raw meatballs into simmering sauce or soup and heat them until they are cooked through. Precooked meatballs freeze best if you put them in a container with some soup or sauce, but you can also freeze them alone and defrost in the refrigerator.
Print
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Description
Homemade tomato soup with a slightly spicy kick! Gluten-free mini-meatballs turn an already delicious soup into a hearty, satisfying meal.
Meatballs
1 lb. ground beef
1 lb. ground pork
1/2 cup minced onion
1 egg
3 Tbsp. chopped fresh basil
2 Tbsp. 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
Soup
3 Tbsp. extra virgin olive oil
1 cup chopped onion
4 cloves garlic, minced
1.5 cups arrabbiata 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 chopped fresh basil
Preheat your oven to 375 degrees Fahrenheit.
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 rimmed baking sheet and bake them in the oven for about 20 minutes or until cooked through. Alternatively, you can sear them in an oven-safe skillet on the stovetop and then move the pan to the oven for the meatballs to finish cooking.
As the meatballs are cooking, prepare the soup. Heat the olive oil in a pot over medium heat. Once hot, add the onion and sauté for 3-5 minutes, or until it begins to soften. Add the garlic and stir until fragrant.
Add the arrabbiata sauce, canned tomatoes, chicken broth, oregano, salt, and pepper. Use a spoon or spatula to break up the whole tomatoes. Bring the soup to a simmer, then cover the pot and allow it to cook for about 20-30 minutes.
Very carefully transfer the soup to a high-speed blender. Add half the basil and blend until smooth. (Do this in batches if necessary.)
Pour the soup 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.
Ladle the soup into bowls and place a handful of meatballs on top each. Drizzle with olive oil. Add a pinch of fresh basil and red pepper flakes and enjoy!
Notes
The soup turns out best with whole tomatoes (not chopped) because they have a flavor that’s most similar to fresh tomatoes. The quality of the canned tomatoes matters, so choose a brand with a flavor you like. If you’re worried about BPA, stick with jarred or a BPA-free brand.
Freeze extra meatballs either raw or precooked. When you’re ready to use them, drop frozen raw meatballs into simmering sauce or soup and heat them until they are cooked through. Precooked meatballs freeze best if you put them in a container with some soup or sauce, but you can also freeze them alone and defrost in the refrigerator.
- Prep Time: 15 min
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 585
- Sugar: 8 g
- Sodium: 1141 mg
- Fat: 37 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: <1 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 173 mg
- Net Carbs: 14 g
Keywords: gluten free meatball soup recipe, homemade tomato soup recipe, spicy meatball soup
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.
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