Pregnancy Friendly Chicken Italian Wedding Soup

Total time55 min

Prep time25 min

Cook time30 min

Pregnancy Friendly Chicken Italian Wedding Soup

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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 Kroger Gluten Free Traditional Bread Crumbs Gillian's Wheat, Soy, Dairy & Gluten Free Original Bread Crumbs Full Circle Original Gluten Free Bread Crumbs
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1 large egg
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
1 oz parmesan cheese, finely grated (about ¼ cup)
2 tbsp scallion greens, finely chopped
1 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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.

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