Now the days are short and the weather has been getting progressively colder and wetter. Not exactly my ideal, but it is perfect weather for soup. I had ground beef, bacon and vegetable bits hanging out in the refrigerator, waiting to be used. I immediately thought of this meatball soup.
Soup is not only a great cold weather meal, but it is just the thing for when you are not feeling well. I always make a big pot of this soup at the end of the year to have ready made for New Year’s Day. After a long stretch of holiday parties and celebrating, this meatball soup soothes my soul. Having it ready also means that the only thing I need to do in the kitchen is heat it up. No thinking required.
In this recipe, I used a combination of onion, celery, carrots and zucchini. Use the vegetables that you like and have on hand. Any cooked vegetables that I have in the refrigerator usually make their way into this soup.
You don’t want your meatballs much bigger than your vegetables. I have to keep reminding myself that I want bite sized meatballs. Keep that in mind when rolling your meatballs. You don’t want to have to cut the meatballs up when they are in the soup.
You can make this soup on the weekend and keep it refrigerated for a quick, hot dinner during the week.
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