Monday, September 9, 2019

Vegetable Soup with Gluten-free Meatballs

Since subscribing to the Imperfect Produce box, I have enjoyed creating meals around the vegetables in the box. One of the dishes I recently made was a vegetable soup with a tomato base. I also added gluten-free meatballs (optional).

Vegetable Soup

  • Celery 
  • Garlic 
  • Carrots 
  • Sweet potatoes 
  • Bell peppers 
  • Summer squash 
  • Pomi strained tomatoes 
  • Water ~ 2 - 3 cups
  • Olive oil
  • Spices & herbs: salt, pepper, dried oregano, garlic powder, Trader Joe's mushroom & company multipurpose umami season blend & any other spices you enjoy- start with about 1/2 tsp each and add more as you taste. 

  1. Heat 2 - 3 TB olive oil in a medium to large pot and briefly sauté the vegetables. 
  2. Add one packet of Pomi tomatoes and a couple cups of water and bring to a soft boil. 
  3. If you'll add meatballs, cook for about 3 minutes before adding the meatballs. Otherwise, cook until the vegetables are al dente (about 10 minutes, but check periodically). 
  4. Season the soup to taste. 

Gluten-free Meatballs

  • 1 pound grass-fed ground beef
  • 3-4 TB hemp seeds
  • 2 eggs
  • Seasoning: salt, pepper, mushroom seasoning blend, garlic powder - about 1/2 tsp each
  1. Mix all ingredients until combined, but don't overwork. 
  2. Form the mixture into small meatballs, slightly bigger than large marbels. 
  3. Drop the meatballs into the softly boiling soup and cook until they are done, about 7 minutes.