This meatball soup is full of flavor and color. This is a great soup to make on a cold winter day!
Place the ground pork, spices, and gluten free bread crumbs in a bowl. Use your hands to mix together. Make the meatballs, rolling them into small balls, about ¾ inch in diameter.
In a large pot, saute the onion in the olive oil until it softens, about 5 minutes.
Add the chicken broth, beans, meatballs, and marinara sauce to the soup pot. Bring to a boil, then reduce to a simmer.
Let the soup simmer until meatballs are done, about 20 minutes. Add the cooked gluten free macaroni, zucchini, and spices. Cook until the zucchini are tender, about 5 more minutes.
Serve with bread, gluten free crackers, or a salad.
If you have a brand of Italian sausage you like, you can use that instead.
Feel free to use ground turkey or ground chicken instead of pork if you wish.
You can use any pasta that's safe for your dietary needs.
Store leftover soup in an airtight container in the refrigerator. It should stay fresh for up to 4 days.