Gluten Free Italian Wedding Soup
Ingredients
Meatballs:
- 1 pound ground chicken or turkey
- 1/2 cup almond flour
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 2 cloves garlic minced
- 1 large egg
- 1 teaspoon sea salt
- fresh cracked black pepper
- 2 tablespoons olive oi
Soup
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 carrots diced
- 2 celery stalks diced
- 8 cups low sodium chicken broth
- 3/4 cup gluten-free small pasta
- 2 cups fresh spinach or kale chopped
- 1 teaspoon sea salt
- freshly cracked black pepper to taste
- lemon wedges and fresh grated parmesan, for serving
Instructions
- Directions
- In a large bowl, combine all the meatball ingredients, and mix until well combined. Use a 1-2 tablespoon cookie scoop or your hands to shape the mixture into small balls, about 1 inch in diameter.
- Heat a heavy-bottomed pot over medium heat and add a few tablespoon of olive oil. Add half of the meatballs into the pot, making sure not to overcrowd them. Leave enough space between each meatball to allow for even cooking.
- Allow the meatballs to brown on one side for about 2-3 minutes. Use tongs or a spatula to carefully turn them to brown on all sides and once browned, set aside to a plate. Repeating with the remaining meatballs and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes or until the vegetables are softened. Then add the garlic and cook an additional minute. Pour in the chicken broth and browned meatballs and bring the mixture to a simmer. Add the pasta and for about 10 minutes until pasta is tender.
- Remove from the heat and add the chopped spinach or kale and stir until wilted. Taste and adjust seasoning as needed. Serve with parmesan cheese and fresh lemon juice!
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