The Best Italian Meatball Soup with Homemade Meatballs (Gluten & Dairy Free Options)

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, combine 1 pound of ground beef, 1/2 cup Panko bread crumbs, 1/4 cup almond milk, 1 egg, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 cup finely grated Parmesan cheese or nutritional yeast.

Mix well using a wooden spoon or your hands.

Scoop the mixture with a tablespoon and roll into 3/4 to 1 inch balls.

Place meatballs on a parchment lined baking sheet and bake for 10 to 12 minutes or until they reach an internal temperature of 165 degrees Fahrenheit.

In a large stock pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Add 1 small chopped onion, 2 ribs of chopped celery, and 3 peeled and diced carrots; cook for 3 to 4 minutes until soft and onion is translucent.

Add 3 cloves of minced garlic and 1 tablespoon of fresh chopped thyme; cook for another minute.

Pour in 1 (15 ounce) can of diced tomatoes, 1 (15 ounce) can of tomato sauce, and 4 cups of beef stock; stir well.

Add 1/4 cup of basil pesto, 1/4 teaspoon of red pepper flakes, and an optional Parmesan rind.

Carefully transfer the cooked meatballs to the soup and increase heat to high to bring to a boil.

Once boiling, add uncooked pasta and cook for 8 to 10 minutes until al dente, stirring occasionally.

Remove the Parmesan rind and turn the heat down to medium-low; stir in 1/4 cup of chopped basil and 3 cups of chopped spinach.

Taste and add more salt and pepper if needed; serve warm with Parmesan cheese and more fresh basil.

Equipment Needed

Spice Level:

Dietary