Quick Gluten Free
Italian Wedding Soup
Gluten free | Dairy Free | Pork Free
Holy Smokes. This soup has it all and let me tell you its simple. And don’t you dare roll your eyes, just because you have been told that before. It truly is. Trust me, I’m used to making super complicated recipes. Not this one.
High quality chicken bone broth is really the star of the show. Well, maybe it’s the flavor packed meatballs – well both are the stars. And yes, there is star pasta too.
The longest thing to take is measuring out the ingredients for the meatballs and rolling them. The rest is easy, fast and simple.
Pro Tip: cook the meatballs up ahead of time. Make the soup broth right before you are ready to eat. Heck, make the meatballs and freeze them. Then plop (technical culinary term) them into the hot soup broth.
Your ingredients list.
- ground chicken
- ground beef
- garlic
- gluten free bread crumbs
- egg
- fresh parsley
- Italian seasoning
- Parmesan cheese
- shallots
- carrots
- spinach
- high quality chicken bone broth
- gluten free star pasta
- red pepper flakes
A couple variations to this soup, you can make.
- leave out the Parmesan cheese in the meatballs – to keep it dairy free
- leave out the pasta. It’s a cute and nice texture addition but there is little flavor that it adds. It’s more tradition.
- add baby kale instead of spinach
- add in leeks – yes, leeks.
Check out these soups.
My #1 Pro Tip for this recipe.
If you have made other recipes of mine, they you will know what I’m about to tell you.
I know I say it alot but I strongly believe in finding the freshest ingredients. Using the best quality ingredients – whether its fresh vegetables or bone broth. Find the very best that you can get your hands on.
For this recipe, I know the chicken bone broth makes or breaks it. If you use straight up generic chicken stock, it will not taste the same as mine. If you use the highest quality bone broth with the least amount of added ingredients – it’s going to taste KILLER.
The thing about this recipe is that it’s simple. There aren’t a lot of ingredients, dried herbs or huge flavor boosters. The chicken bone broth really stands alone. It really gives way to the flavorful meatballs to shine. The broth is broth – let’s face it but when you sip on quality bone broth, you just know.
So there you have it. I spent $1 more on quality canned chicken bone broth at my local grocery market. It didn’t break the bank but sure did change how this soup tasted.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Quick Gluten Free
Italian Wedding Soup
- Total Time: 40 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
Beef + Chicken Meatballs
- 1 lb. lean grass fed ground beef
- 1 lb. ground chicken
- 1/3 cup gluten free bread crumbs
- 4 garlic cloves, minced
- 1 medium shallot, minced
- 1 egg
- 1 heaping tablespoon Italian seasoning
- 2 heaping tablespoons fresh parsley, finely chopped
- 1/4 cup coconut milk (or milk of your choice)
Soup Base
- 1 tablespoon olive oil
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 1/2 teaspoon each salt and black pepper
- 3 carrots, small diced
- 4 celery pieces, small diced
- 2 quarts high quality chicken bone broth
- 1 heaping cups fresh spinach, roughly chopped
- 1 tablespoon (or so) fresh parsley, roughly chopped
- 1/2 teaspoon dried red pepper flakes
- 1 container of fresh spinach, roughly chopped
- 1 cup of star or small pasta (cook according to package instructions – followed by a quick rinse with cold water, set aside)
Instructions
- Preheat your oven to 425F.
- Mix all the meatball ingredients together in a medium sized mixing bowl. I like to use a fork to throughly combine everything. Use a cookie scoop to measure out your meatballs. Place them on a baking sheet tray. After all the meatballs have been scooped, come back with slightly oiled hands to gently roll them in between your hands to form them and press them together.
- Place in the oven and cook for 10 minutes or until they are browned and cooked through. Remove them from the oven and let cool.
- **While the meatballs cook, you can begin the base or broth of the soup. You can also cook the pasta, according to the package instructions. When the pasta is finished cooking, I like to quickly rinse it with cold water to stop the cooking. Set aside in a bowl until you are ready to serve the soup.
- In a saucepot, heat the olive oil, shallots, garlic, salt, black pepper, carrots and celery up over medium heat. Saute for 4 minutes or until softened.
- Add the chicken bone broth and bring to a simmer. Turn the heat to low and cook on a low simmer for 2 minutes. Turn the heat off.
- Add in the red pepper flakes, spinach and parsley. Stir to combine.
- When you are ready to serve, spoon in the prepared pasta to a serving bowl followed by how ever many meatballs you wish. Ladle in the brothy soup base and enjoy.
Notes
The meatball recipe makes a lot of mini meatballs – with over 2 lbs, you will have extras. Freeze the ones you aren’t eating right away. These work great with a marinara sauce and pasta too.
You will notice that I don’t cook the pasta in the soup base or broth. I don’t do this for a couple of reason. When you use gluten free pasta, it will break down after it is over cooked. It can also expand and become gummy – no thank you. I don’t like to freeze pasta in soup either. If you have frozen soup, simply cook the pasta freshly when you are reheating the soup. Add the pasta to a serving bowl and pour the soup on top.
- Prep Time: 15
- Cook Time: 25
- Category: soup
- Method: stove top
- Cuisine: soup
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