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How to Make Spaghetti and Meatball Soup

Don’t restrict your Italian fare to gluten-free pasta-based menus. Plenty of traditional Italian dishes are free of pasta. Think cheeses, grilled vegetables, fresh seafood, cured meats, and sauces to suit every taste. Serve this tasty with a large tossed salad, and you have a complete dinner.

[Credit: iStockphoto.com/nilsz]
Credit: iStockphoto.com/nilsz

Preparation time: 20 minutes

Cook time: 20 minutes

Yield: 4 servings

4 teaspoons pesto sauce

1/2 pound lean ground beef

1/2 onion, chopped

1 clove garlic, minced

1/2 cup carrots, sliced thin

1 tablespoon olive oil

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon pepper

2/3 cup spaghetti sauce

Three 14.5-ounce cans chicken broth

1/4 pound spaghetti

4 tablespoons grated Parmesan cheese

  1. Drain off the oil that has collected at the top of the pesto before measuring the pesto. Place the pesto in a medium bowl.

  2. Add the ground beef to the bowl and mix it with the pesto until the ingredients are completely blended. Roll the mixture into tiny meatballs (no wider than a nickel). Set aside.

  3. In a large saucepan, sauté the meatballs, onion, garlic, and carrots in the oil, over medium-high heat, turning the meat frequently, until the vegetables are tender and the meat is cooked through.

  4. Add the parsley, salt, pepper, and spaghetti sauce; bring to a boil over medium-high heat. Lower heat to medium-low, cover the pan, and gently simmer for 15 minutes.

  5. In a medium saucepan, bring the broth to a boil. Break the spaghetti into fourths and add it to the broth. Cook the spaghetti over medium-high heat for 5 minutes, or just until the pasta is barely tender.

  6. Add the spaghetti and broth to the meatball mixture and simmer for 3 minutes. Spoon the soup into bowls and sprinkle with the cheese.

Per serving: Calories: 253; Total fat: 10g; Saturated fat: 5g; Cholesterol: 53mg; Sodium: 2,091mg; Carbohydrates: 6g; Fiber: 7g; Sugar: 12g; Protein: 23g.

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