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  • Jefferson Adams

    Spring Minestrone with Meatballs (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      Fresh minestrone soup is one of the great dishes of spring. This version makes a clear, light, delicious minestrone broth that is perfect for showing off your fresh garden vegetables. The gluten-free meatballs help take this soup to eleven.


    Image: CC--Keith McDuffee
    Caption: Image: CC--Keith McDuffee

    Celiac.com 06/04/2018 - Spring means fresh vegetables, and fresh vegetables mean soup. Minestrone soup is one of the great dishes of spring. There are many versions, and many of them are delicious. I tend to favor those with a lighter touch. This version makes a clear, light, delicious minestrone broth that is perfect for showing off your fresh garden vegetables. The gluten-free meatballs help take this soup to eleven. 

    Ingredients:

    • 3 ounces ground beef
    • 3 ounces ground pork
    • 5 cups chicken broth
    • ½ cup fresh gluten-free breadcrumbs
    • 6 tablespoons finely grated Parmesan, divided, plus more for garnish
    • 1 large egg, whisked
    • 4 garlic cloves, 2 minced, 2 sliced thin
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon Italian dried seasoning
    • 1 leek, white and pale-green parts only, cut into ¼-inch rounds
    • 1 cup carrots, peeled and cut to ½-inch rounds
    • 1 cup (packed) baby spinach
    • Kosher salt, freshly ground pepper



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    Directions:
    Mix chicken, beef, egg, gluten-free breadcrumbs,, Italian seasoning, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. 

    Form into meatballs ½-inch-diameter.

    Heat oil in a small pot over medium heat. Cook meatballs about 3 minutes, until golden brown. 

    Move meatballs to a paper towel to drain away cooking oil.

    Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. 

    Add 2 thinly sliced garlic cloves; cook for 1 minute. 

    Add broth and 2 cups water; bring to a boil. 

    Stir in carrots, add meatballs, and simmer until carrots are tender, and meatballs are cooked through, about 3 minutes. 

    Add spinach and remaining 3 tablespoons Parmesan; stir until spinach wilts and Parmesan melts. 

    Season with salt and pepper.

    Ladle soup into bowls. Garnish with grated Parmesan.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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