Tomato Soup with Gluten-free Spicy Mini Meatballs Recipe
A bowl of tomato soup is delicious any time of year, for lunch or for dinner, for kids and adults. If fresh, super-ripe tomatoes aren’t available then this recipe for tomato soup made from canned tomatoes is the best one to follow. This homemade tomato soup has a rich, pure tomato flavor and silky texture, a flavorful version of the canned stuff.
A steaming bowl of tomato soup is one of life’s simple pleasures. The fact that this recipe is so easy to make with such great results is an added bonus. 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 – choose a brand with a flavor you like and if you’re worried about BPA, stick with jarred or a BPA-free brand.
Served alone, this tomato soup makes a super-quick meal. But if you want to spice things up, drop a handful of spicy, mini-meatballs into the bowl, too. These delicious bite-sized mini meatballs are small enough to eat with a spoon (or by the handful).
This recipe makes a lot of tiny meatballs, so you can freeze the extra if you’d like. Raw, frozen meatballs can cooked by dropping them directly into simmering sauce or soup. Cooked, frozen meatballs are best if frozen along with some soup or sauce, but can also be frozen alone and defrosted in the refrigerator.
Tomato Soup with Gluten-free Spicy Mini-Meatballs Recipe
- 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
- 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
- ½-1 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 sear them in a 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 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.
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.
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.