Meatball Soup with Gluten-Free Pasta

Ingredients:

• 1/4 cup Organika Beef Bone Broth Powder
• 4 cups Water
• 1 lb Extra-Lean Ground Beef
• 1/4 cup Extra-Virgin Olive oil (divided)
• 1 Yellow Onion (small, puréed)*
• 2 cloves Garlic (puréed)*
• 1/4 cup Only Oats Gluten-Free Quick Oats
• 1/2 cup grated Parmigiano Reggiano (divided)
• 1 tsp Sea Salt (divided)
• 1 tsp Black Pepper (divided)
• 1 Carrot (medium, peeled, finely chopped)
• 1 stalk Celery (finely chopped)
• 2 Tbsp Italian Seasoning
• 2 cups Passata
• 1 cup Brown Rice Shells Made Without Wheat Ingredients
• 1/2 cup Ricotta
• 1/2 cup grated Mozzarella
• 1/2 tsp Parsley Flakes

Directions:

1. In a measuring cup, add the beef broth powder and water. Mix well to combine. Set aside.
2. Preheat the oven to 425°F and line a baking sheet with parchment paper.
3. In a shallow bowl, add the ground beef, half of the oil, oats, half of the puréed onion and garlic mixture, half of the Parmigiano Reggiano, half of the salt and half of the pepper. Mix well to combine. Form the beef into balls roughly the size of golf balls (or a little bit smaller) and place onto the baking sheet. Bake for 13-15 minutes then switch to broil and bake for another five minutes. Remove from the oven and set aside.
4. In a large pot or dutch oven, heat the remaining olive oil over medium heat. Add the remaining puréed onion and garlic, carrot and celery. Sauté for 10 to 15 minutes or until the vegetables have softened. Add a splash or two of broth if needed.
5. Add the passata, broth and Italian seasoning. Stir to combine.
6. Add the baked meatballs and bring to a boil. Reduce the heat to a simmer for 15 minutes then add the pasta. Cook for another six to seven minutes or until the pasta is al dente (it will continue to cook when the soup is done).
7. In a bowl, add the remaining cheeses and dried parsley. Mix to combine.
8. Divide the soup into bowls and add a few dollops of the cheese mix to each bowl. Top with chili flakes, if desired. Enjoy!

Notes:

• Refrigerate leftovers in an airtight container for up to three days.
• *Blend the onion and garlic together before using. Add a splash of water if needed.

Yields/Serves: 4-6
Total time: 60 minutes