Chicken Meatball Soup (Gluten-Free)

I’m not exactly thrilled that the weather has turned colder, especially with all the indoor restrictions this year, but I am pumped that Soup Season is in full swing!! Particularly when there are such yummy ones out there like this Chicken Meatball Soup which is not only quick and easy to prepare but also gluten-free. If you’re looking for a delicious and healthy way to warm yourself up, you need to get a pot of this bubbling away on your stove, pronto!

Guys, this is total comfort food, but without any guilt! Not only is it chock full of veggies (and you could feel free to add even more variety) but the meatballs themselves are made without any breadcrumbs. And they are absolutely delicious! If you’re following a gluten-free diet for health reasons or just trying to cut down on your carbs, I promise you won’t miss out on anything here ‘cause they are loaded with flavor and have a lovely dense-sort of consistency that balances out the light brothiness of the soup.

I also love that this recipe makes a nice big pot so you’ll very likely have leftovers which reheat amazingly well and make the perfect light take-to-work or stay-at-home lunch.

Every spoonful is loaded with flavor and down-to-your-toes warmth! Stay warm, my friends!!

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Chicken Meatball Soup

Makes about 10 servings

Prep Time: About 1 hour (much of this is hands-free)

Ingredients

For the meatballs

• 2 pounds ground white meat chicken

• 1 small onion, minced

• 2 large eggs, beaten

• 3 garlic cloves, minced

• Large handful of fresh parsley, minced

• Large pinch or two of kosher salt and black pepper

For the soup

• 1 tablespoon olive oil

• 1 medium onion, chopped finely

• 2 garlic cloves, minced

• 4-5 carrots, peeled and cut into rounds

• 2 potatoes, peeled and cut into small chunks

• 8 cups (64 ounces) chicken stock or broth, you may find you need more, especially for reheating purposes

• Pinch or two of kosher salt

• 5 ounces baby spinach, roughly chopped

• Freshly grated Parmesan for serving (optional)

The Recipe

1. Mix all of the meatball ingredients together in a large bowl and set aside.

2. Add the olive oil to a large pot and heat over medium heat. Cook the onion for about 5 minutes, until softened, stirring every now and then. Add in the garlic and stir for about 30 seconds. Then add in the carrots, potatoes, chicken stock and salt and bring to a low boil.

3. Wet your hands and form the meatball mixture into balls and carefully drop them into the pot. You can make them any size you like--, rewet your hands if the mixture becomes too sticky.

4. Let the soup cook, simmering for about 30 minutes and then check to see if the meatballs are cooked through. If not, cook for a little longer. If they are, stir in the spinach and cook for a few minutes until it has wilted. Ladle into bowls and serve.

5. Bring any leftovers to room temperature and store in an airtight container in the fridge for 4-5 days.

Enjoy!