Gut Friendly Chicken Italian Wedding Soup

Total time55 min

Prep time25 min

Cook time30 min

Gut Friendly Chicken Italian Wedding Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the meatballs

1 lb ground chicken
⅓ cup gluten free breadcrumbs
Schar Gluten-Free Bread Crumbs, 8.8 oz 4C Gluten Free Plain Bread Crumbs Gillian's Wheat, Soy, Dairy & Gluten Free Original Bread Crumbs
Glutino Bread Crumbs, Gluten Free, Original 12 Oz
Clearspring Organic Brown Rice Breadcrumbs Wholegrain
See all
1 large egg
1 oz parmesan cheese, finely grated (about ¼ cup)
2 tbsp scallion greens, finely chopped
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the soup

1 tbsp garlic-infused olive oil
3 medium carrots, peeled and diced small (about 1 ½ cups)
3 stalks celery, diced small (about 1 cup)
8 cups chicken broth
1 cup gluten free small pasta (such as ditalini or small elbows)
4 cups baby spinach, loosely packed
½ tsp dried thyme
salt and pepper, to taste

For serving

1 oz parmesan cheese, finely grated, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground chicken, gluten free breadcrumbs, egg, Parmesan, scallion greens, oregano, salt, and black pepper. Mix with your hands until just combined — do not overwork. Using a small cookie scoop or teaspoon, roll the mixture into balls about 3/4 inch in diameter (you should get roughly 40–45 meatballs) and arrange them in a single layer on the prepared baking sheet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!