WebMD Health Monday, April 4, 2022 1:35 PM Seven years after I was first diagnosed bipolar, my dad found out he also has the disorder. This after more than 50 years living with the incorrect diagnosis of depression. |
Mark's Daily Apple Monday, April 4, 2022 12:00 PM Homemade tomato soup is always a crowd-pleaser, but when you add gluten-free meatballs to the recipe, you get a dish that kids and adults alike will clamor for. This tomato soup has a rich, pure tomato flavor plus a spicy kick that turns up the heat. This recipe will make you forget canned tomato soup altogether! Gluten-free mini-meatballs are the surprise star of the show. Most meatballs are made with breadcrumbs as a binding agent. Instead, these Primal and paleo meatballs hold together with the help of a small amount of almond flour and their petite size, perfect for eating with a spoon. Bonus: The recipe makes plenty of meatballs to freeze and enjoy later! Homemade Tomato Soup with Gluten-free Spicy Mini-Meatballs Recipe Ingredients Gluten-free Meatballs 1 lb. ground beef 1 lb. ground pork 1/2 cup minced onion 1 egg 3 Tbsp. chopped fresh basil leaves 2 Tbsp. almond flour 1 tsp. salt 1 tsp. dried oregano ½-1 tsp. red pepper flakes 1 tsp. garlic powder 1/2 tsp. dried basil 1/2 tsp. black pepper Tomato Soup 3 Tbsp. extra virgin olive oil 1 cup chopped onion 4 cloves garlic, minced 1.5 cups arrabbiata sauce 28 oz. canned whole peeled tomatoes in sauce 1.5 cup chicken broth 1/2 Tbsp. dried oregano 1/2 tsp. salt 1/2 tsp. black pepper 1/4 cup chopped fresh basil leaves Directions Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Combine all of the meatball ingredients in a large bowl. Roll the meat mixture into small meatballs, about 16-20 meatballs per pound of meat. Arrange them in a glass dish or on a rimmed baking sheet and bake in the oven for about 20 minutes or until cooked through. Alternatively, you can sear them in an oven-safe skillet on the stovetop, then move the pan to the oven for the meatballs to finish cooking. As the meatballs are cooking, prepare the soup. Heat the olive oil in a pot over medium heat in a pot. Once hot, add the onion and sauté for 3-5 minutes, or until it begins to soften. Add the garlic and stir until fragrant. Add the arrabbiata sauce, canned tomatoes, chicken broth, oregano, salt, and pepper. Use a spoon or spatula to break up the whole tomatoes. Bring the soup to a simmer, then cover the pot and allow it to cook for about 20-30 minutes. Carefully transfer the soup to a high-speed blender and blend until smooth with half of the basil. (Do this in batches if necessary.) Pour the soup back into the pot and continue cooking until the soup reaches your desired consistency. Stir in the rest of the basil and season with salt and pepper to taste. Ladle the soup into bowls and place a handful of meatballs on top. Top with a drizzle of olive oil. Add a pinch of fresh basil and red pepper flakes and enjoy! Tips: The soup turns out best with whole tomatoes (not chopped) because they have a flavor that's most similar … Continue reading "Tomato Soup with Gluten-free Spicy Mini Meatballs Recipe" The post Tomato Soup with Gluten-free Spicy Mini Meatballs Recipe appeared first on Mark's Daily Apple. |
