Spaghetti Meatball Soup
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
A gluten Free Spaghetti Meatball Soup made with the goodness of Shirataki Tofu noodles. Your family will want to have this again and again.
  • 1 pkg. House Foods Shirataki Tofu noodles
  • 1 lb. frozen gluten free or regular beef meatballs
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 2 tsp. garlic, minced
  • Salt and pepper
  • 1 tsp. Italian seasoning
  • 900 ml. (30 oz.) low sodium chicken broth
  • 654 ml. (22 oz.) marinara sauce
  • Fresh parsley and Parmesan cheese to garnish
  1. Boil the Shirataki noodles according to the package directions, they only take 2-3 min. Drain well and set aside. Cut them up if desired to make them easier to eat in the soup.
  2. Prepare meatballs according to package directions. Cover the tray with foil for easy cleanup.
  3. Meanwhile, saute the onion and garlic in a large pan with salt, pepper and Italian seasonings until onion is translucent. Add in the chicken stock and marinara sauce. Once the meatballs are done add them to the pot and simmer for 10 min.
  4. Add in the shirataki noodles and serve with parsley and Parmesan cheese.
Recipe by Noshing With the Nolands at