Gluten Free Minestrone Soup with Meatballs

a close up photo of a spoon inside a bowl of minestrone soup with meatballs

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Gluten Free Minestrone Soup with Meatballs

This cozy bowl of goodness is the ultimate winter comfort food—packed with tender meatballs, vibrant veggies, and a rich, flavorful broth. Plus, it’s completely gluten-free.

Prep Time20

Cook Time50

Course: Main Course

Cuisine: American, Italian

Servings: bowls of soup

Calories: 283kcal

Author: Abra Pappa, MS, CNS, LDN

Equipment

1 Large soup pot

Ingredients

FOR THE SOUP:

2 tbsp olive oil
2 large carrots about 1 cup diced
2 stalks celery about 1 cup diced
1 medium onion about 1 cup diced
2 sprigs fresh thyme
2 medium red potatoes about 2 cups diced (skin on)
2 cups green beans chopped in 1" pieces
1 can white beans drained
2 cups diced tomato canned or fresh
1/2 tsp sea salt
1/2 tsp ground black pepper
6 cups chicken stock
1 bunch swiss chard torn from stems and chopped
1 parmesan cheese rind optional

FOR THE MEATBALLS:

1 lb ground turkey
1 large egg
1/4 cup breadcrumbs gluten free or regular
1/4 cup grated parmesan cheese
1 tbsp tomato paste
1 clove garlic grated
1/4 cup fresh parsley finely chopped
1 tsp black pepper
1/4 tsp sea salt

Instructions

Prepare the Meatballs:

Preheat oven to 425° (220°C)
In a large bowl combine the ground turkey, egg, breadcrumbs, parmesan cheese, tomato paste, garlic, parsley, black pepper, and salt. Mix until just combined.
Form into small meatballs, about 1 inch in diameter, and place on a parchment-lined baking sheet.
Roast in the oven for 12 minutes or until lightly browned and cooked through. Set aside
1 lb ground turkey, 1 large egg, 1/4 cup breadcrumbs, 1/4 cup grated parmesan cheese, 1 tbsp tomato paste, 1 clove garlic, 1/4 cup fresh parsley, 1 tsp black pepper, 1/4 tsp sea salt

Start the Soup:

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
Add the carrots, celery, and onion. Sauté for 5-7 minutes until softened. Add the fresh thyme and season with a generous pinch of salt and pepper.
Stir in the potatoes, green beans, white beans, and diced tomatoes. Cook for 3-4 minutes, stirring occasionally. Season with the remaining salt and pepper.
2 tbsp olive oil, 2 large carrots, 2 stalks celery, 1 medium onion, 2 medium red potatoes, 2 cups green beans, 1 can white beans, 2 cups diced tomato

Simmer the Soup:

Pour in the chicken stock and add the parmesan cheese rind, if using. Bring to a boil, then reduce the heat to a gentle simmer
Cover and simmer for 20 minutes, or until the potatoes are tender
6 cups chicken stock, 1 parmesan cheese rind

Add the Meatballs and Swiss Chard:

Stir in the roasted meatballs and Swiss chard. Simmer for an additional 10 minutes, until the Swiss chard is wilted and the meatballs are warmed through
1 bunch swiss chard

Finish and Serve

Remove the parmesan rind (if used) and adjust seasoning with salt and pepper to taste
Serve hot, optionally topped with extra grated parmesan cheese and a drizzle of olive oil

Notes

Recipe Notes:

Pasta Option: If you prefer a more traditional minestrone, you can substitute the red potatoes with gluten-free pasta. Opt for small shapes like fusilli, macaroni, ditalini, or shells. I recommend cooking the pasta separately according to the package instructions and add it to the soup just before serving to prevent it from becoming mushy.
Vegetable Swaps: This soup is versatile and can accommodate various vegetables. Depending on the season or your preference, consider adding zucchini, yellow squash, cabbage, or even cauliflower. Taste and adjust the seasoning as you incorporate these additions to make the soup your own masterpiece.
Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through. If you've added pasta to the soup, be aware that it may absorb more broth over time; you can add a splash of additional broth or water when reheating to achieve your desired consistency.
Freezing Tips: This soup freezes well, making it ideal for meal prep. To maintain the best texture, it's recommended to freeze the soup without any added pasta or potatoes, as they can become mushy upon thawing. Freeze in a large freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove until warm.

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