This mini meatball and tomato soup is packed with flavor, easy to make and made with pantry staple ingredients. The perfect cozy, gluten free dinner recipe the whole family will love!
It’s cozy food season and this tomato and mini meatball soup is on repeat! This soup is easy to make, perfect for meal prep (freezer friendly!), and packed with protein, flavor, fiber and veggies.
It’s of course gluten free, dairy free friendly, with a hint of spice and rich tomato flavor. It’s reminiscent of spaghetti-o’s and even your kids will love it!
The ingredient list is a little long, but I promise it’s mostly ingredients you likely already have on hand like basic spices, egg, parmesan, crushed tomatoes etc.
If you love this recipe, try my Thai Curry Chicken Meatballs or ground beef taco bowls next.
Before we get started…
- I used ground beef for the meatballs, but you can use any kind of ground meat such as turkey or chicken.
- I used a gluten free ditalini for the pasta. I suggest any kind of small pasta such as elbows for the best result.
- For a vegetarian version, omit the meatballs and swap for a can of chickpeas, or use your favorite plant based ground in place of the ground beef.
How to make tomato meatball soup
Preheat the oven to 400 Fahrenheit. Line a baking sheet with parchment paper and set aside.
Add all ingredients for the meatballs to a mixing bowl. Mix really well, I often just use my hands to make sure everything is well incorporated.
Form into small meatballs, about 1/2 inch in size. You can honestly do whatever size you like, I just like a smaller version for this soup!
Add to the baking sheet, and bake for about 10-12 minutes. They should be golden on the outside, but it’s ok if they aren’t fully cooked on the inside as they will finish cooking in the soup.
Meanwhile, heat the olive oil in a dutch oven or large pot.
Add in the diced onion and saute for about 2-3 minutes. Add in the diced bell pepper and saute for a few more minutes. Finally, add in the garlic and saute for 1-2 more minutes.
Mix in the tomato paste and saute for 1-2 minutes to deepen the flavor. Add in all remaining ingredients aside from the spinach. Stir in the meatballs.
Stir well to combine. I started with 4 cups of broth because I wanted more of a stew consistency, but you can add 6 if you prefer more of a soup.
Bring to a low boil, then reduce heat and simmer, stirring every couple of minutes until the pasta is cooked through, about 10 minutes.
Add in the spinach and let simmer for 5 minutes to let the flavors blend. Taste and add more salt, spice etc. if desired or more broth to thin it out. Serve with fresh basil and parmesan and enjoy!
How to store and freeze
This tomato meatballs soup stores and freezes really well. To store in the fridge, allow the chili to cool, then transfer to a container and set in the fridge for about 3 days.
To freeze, let cool completely, then transfer to a freezer safe container and freeze for up to 2 months. I like to store in smaller containers so I can just defrost what I need at any time.
To reheat, I suggest warming on the stove, but the microwave will also do. The texture of meat isn’t always great after microwaving, but since it’s in the form of meatballs it should be ok!
The soup will thicken quite a lot as it sits in the fridge, so when you reheat, I suggest adding more broth to thin it out a bit.
Variations
Add more veggies. You can saute in 1-2 large diced carrots with the peppers/onions, add some kale in addition to the spinach, or just add more bell peppers.
Shortcut: If you’re short on time, you can use frozen meatballs instead of making you’re own!
Serving suggestions
This tomato meatball soup is packed with protein, fiber, carbs, healthy fats and veggies so I like to serve it all on its own and make it the star of the show.
However, if you’re serving it for a dinner party and want some sides/starters, I love my massaged kale salad, or my gluten free focaccia bread.
Try these soup recipes next!
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Tomato Meatball Soup
by: claire cary
This mini meatball and tomato soup is packed with flavor, easy to make and made with pantry staple ingredients. The perfect cozy, gluten free dinner recipe the whole family will love!
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6
Instructions
-
Preheat the oven to 400 Fahrenheit.
-
Line a baking sheet with parchment paper and set aside.
-
Add all ingredients for the meatballs to a mixing bowl.
-
Mix really well, I often just use my hands to make sure everything is well incorporated.
-
Form into small meatballs, about 1/2 inch in size. You can honestly do whatever size you like, I just like a smaller version for this soup!
-
Add to the baking sheet, and bake for about 10-12 minutes. They should be golden on the outside, but it’s ok if they aren’t fully cooked on the inside as they will finish cooking in the soup.
-
Meanwhile, heat the olive oil in a dutch oven or large pot.
-
Add in the diced onion and saute for about 2-3 minutes. Add in the diced bell pepper and saute for a few more minutes. Finally, add in the garlic and saute for 1-2 more minutes.
-
Mix in the tomato paste and saute for 1-2 minutes to deepen the flavor.
-
Add in all remaining ingredients aside from the spinach.
-
Stir in the meatballs.
-
Stir well to combine. I started with 4 cups of broth because I wanted more of a stew consistency, but you can add 6 if you prefer more of a soup.
-
Bring to a low boil, then reduce heat and simmer, stirring every couple of minutes until the pasta is cooked through, about 10 minutes.
-
Add in the spinach and let simmer for 5 minutes to let the flavors blend.
-
Taste and add more salt, spice etc. if desired or more broth to thin it out.
-
Serve with fresh basil and parmesan and enjoy!
Notes
4 cups of chicken broth is one standard container. You will likely want more, closer to 6 cups, especially if you are meal prepping because it thickens a lot as it sits!
Serving: 1bowl / Calories: 544kcal / Carbohydrates: 50g / Protein: 26g / Fat: 24g / Saturated Fat: 10g / Sodium: 1094mg / Fiber: 5g / Sugar: 9g