Slow Cooker Gluten-free Meatball Vegetable Soup #Recipe

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My youngest has been on a big soup kick lately. I make a lot of soup at home. I can easily make it gluten-free when I need it to be. It’s a hot and filling meal on a chilly night. I had ground beef that I needed to use. I was going to do something else completely with the beef but when my youngest asked for soup I couldn’t say no. So I decided to try making a new soup, a Meatball Vegetable Soup. I made this meal in the Ninja 3-in-1 Cooking System. It could be made in any slow cooker, but might take a hair longer. It was very yummy, especially on day 2. Here’s how I made it.

Slow Cooker Gluten-free Meatball Vegetable Soup Recipe

INGREDIENTS

• 1 tbsp parsley
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 large eggs
• 1 package onion soup (I used Lipton’s, it’s gluten-free)
• 2.5 lb. ground beef
• 2/3 cup instant mashed potatoes (several brands are gluten-free)
• 6 lg potatoes
• 1x 16 oz frozen country blend vegetables (they’re a mix of carrots, green beans and corn – any frozen mixed vegetables will work)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1x 32 oz box beef stock

INSTRUCTIONS

Peel the potatoes and cut into bite sized chunks.

Place the potatoes in the bottom of the slowcooker.

In a large bowl combine the first eight ingredients and mix well.

Once the mixture is thoroughly combined form meatballs. They can be any size you like, for soup I like them a bit larger.

Place the meatballs on top of the potatoes.

Place the frozen vegetables on top of the meatballs.

Sprinkle the garlic and onion powder over the vegetables.

Pour the entire box of beef stock over everything.

Cook for 3.5 – 4 hours on high.

.

Serve immediately with salt and pepper to taste.