Anti Inflammatory Gluten Free Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Anti Inflammatory Gluten Free Italian Wedding Soup

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Ingredients

6 servings

For the meatballs

1 lb ground pork
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ lb ground beef (80/20)
⅓ cup gluten free breadcrumbs
1 large egg
¼ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
½ tsp kosher salt
¼ tsp black pepper

For the soup

2 tbsp olive oil
3 medium carrots, peeled and diced
3 stalks celery, diced
3 cloves garlic, minced
10 cups chicken broth
1 cup gluten free small pasta (such as ditalini or orzo-style)
4 cups escarole, roughly chopped
1 tsp kosher salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

parmesan cheese, freshly grated, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground pork, ground beef, gluten free breadcrumbs, egg, Parmesan, parsley, oregano, salt, and pepper. Mix with your hands until just combined — do not overwork. Roll into 1-inch balls (you should get about 36) and arrange in a single layer on the prepared baking sheet.

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