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–+ servings

Spaghetti Meatball Soup

Tara Noland
A gluten Free Spaghetti Meatball Soup made with the goodness of Shirataki Tofu noodles. Your family will want to have this again and again.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup Recipes
Cuisine Italian
Servings 6 servings

Ingredients
 

  • 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

Instructions
 

  • 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.
  • Prepare meatballs according to package directions. Cover the tray with foil for easy cleanup.
  • 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.
  • Add in the shirataki noodles and serve with parsley and Parmesan cheese.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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