Vegetable Soup with Beef Meatballs - Gluten-Free, Dairy-Free, Lactose Free
Winter and chilly evenings… What could be better than a warm, flavorful soup that fills the home with comforting aromas?Living with iron-deficiency anemia and Short Bowel Syndrome (SBS) has taught me to be more mindful of my food choices and adapt my diet to my individual needs. Beef is an important part of my diet, so I love finding ways to enjoy it in meals that are both nourishing and delicious. It is also essential for me to prepare recipes without added gluten, lactose, or acidic ingredients.And that’s how this colorful vegetable soup with beef meatballs came to be! A comforting bowl filled with the natural sweetness of vegetables, wonderful aromas, and the rich, savory flavor of beef.Sometimes, our dietary needs require a little extra thought and adjustment, but that doesn’t mean we have to lose the joy of eating. We can still get creative, experiment with colors and flavors, and discover new ways to make our meals both enjoyable and suited to our needs.For me, this soup is a beautiful reminder that taking care of ourselves can be full of flavor, color, and love. And on those cold winter evenings, there’s something truly special about wrapping your hands around a warm bowl of homemade soup and savoring every spoonful.
Equipment
- 1 Non-stick cooking pot
Ingredients
- 500 gr mince beef
- 1 onion optional
- 2 medium carrots
- 2 potatoes
- 2 Stalks of celery optional
- 3 tbsp olive oil
- 3 L boiling water
- 1/2 vegetable stock lactose-free & gluten-free
- 1 tbsp oregano
- 1 tbsp mint
- 1 cup jasmine rice
- salt
Instructions
- In a bowl, combine the minced meat, mint, oregano, and 1 teaspoon of salt, and mix the ingredients well.
- Shape the mixture into 16–18 meatballs and set them aside.
- Add 1 tbsp of olive oil to a large non-stick pot (suitable for soup).
- Finely chop the carrot, onion, potato, and celery; add them to the pot and sauté.
- Add the meatballs and the broth, along with the vegetables, and continue stirring.
- Next, add the boiling water and cook until the vegetables have softened.
- 15 minutes before turning off the heat, add the rice.Before removing from the heat, add 2 tbsp of olive oil and 1 tsp of salt, and stir well.