Tomato Soup with low-fat meat and gluten-free

Homemade tomato soup is fun to the public, but when you add gluten-free meatballs to the meal, you get a cup of kids and bags to cry over. This tomato soup has a delicious tomato flavor and a spicy key to turn the heat on. This dish will make you completely forget about tomato soup!

The gluten-free mini-meatballs were the surprise star of the show. Most meats are made with lentils as a solid. Instead, these Primal meatballs and paleo are made with the help of a little almond flour and their small size, perfect for eating with a spoon.

Pros: The food has a lot of meatballs to dry and enjoy afterwards!

Home-made Tomato Soup with low-fat meatballs with gluten-free Spicy Meatballs

Additives

Gluten -free meats

• 1 lb. pipi lepo
• 1 lb. ground hog
• 1/2 cup small root
• 1 egg
• 3 Tbsp. Fresh basil leaves are cut
• 2 Tbsp. almond flour
• 1 tsp. salt
• 1 tsp. Dry organics
• ½-1 tsp. red paper flakes
• 1 tsp. powder coating
• 1/2 tsp. dried basil
• 1/2 tsp. black paper

Tomato Cup

• 3 Tbsp. Virgin olive oil
• 1 cutting cup
• 4 garlic cloves, chopped
• 1.5 cups arrabbiata sauce
• 28 oz. canned whole peeled tomatoes in sauce
• 1.5 cups chicken breast
• 1/2 Tbsp. Dry organics
• 1/2 tsp. salt
• 1/2 tsp. black paper
• 1/4 cup chopped fresh basil leaves

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Combine all ingredients in a large bowl.

Roll the combined meat into small pieces of meat, about 16-20 meatballs per pound of meat. Arrange them in a glass bowl or on a rimmed baking sheet and bake in the oven for about 20 minutes or until cooked through. Alternatively, you can place them in an oven -safe skillet on the stovetop, and then move the pan to the oven to finish eating the meat.

The meat is cooking, the soup is ready. Heat the olive oil in a cauldron over the heat in the cauldron. When hot, add the oil and cook for 3-5 minutes, or until tender begins to soften. Add the garlic and stir until fragrant.

Add the arrabbiata potatoes, peeled tomatoes, chicken breast, oregano, salt, and pepper. Use a spoon or spatula to break up the whole tomatoes. Bring the soup to a boil, then cover the pot and leave to cook for about 20-30 minutes.

Stir the soup well into a tall blender and combine with half of the basil. (Do this in groups if necessary.)

Pour the soup back into the pot and continue cooking until you like it. Stir in the rest of the basil and salt and pepper to taste.

Put the soup in the bowls and place a handful of the meat on top. Top with olive oil. Add a pinch of fresh basil and slices of red pepper and enjoy!

Tip:

• Soup with whole tomatoes (uncut) is even better because they taste like fresh tomatoes. The quality of canned tomatoes is important, so choose a brand with a taste that you like. If you are worried about BPA, stick with a jarred or BPA-free brand.
• Exclude raw or cooked meats. When you are ready to use them, toss the dried raw meats into the simmering potatoes or soup and heat them until cooked. Pre -cooked meats are best if you put them in a bowl with soup or noodles, but you can just drop them off and thaw them in the fridge.

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