Dairy Free Gluten Free Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Dairy Free Gluten Free Italian Wedding Soup

Tender, hand-rolled meatballs made from a savory blend of ground pork and beef get baked until golden, then simmered in a deeply flavorful broth alongside carrots, celery, and garlic. Bright parsley and oregano season the meatballs through, while wilted escarole and tender pasta round out every spoonful with classic Italian comfort. It's a hearty, one-pot soup that ladles up beautifully for a weeknight dinner or a make-ahead lunch. The broth-forward base and simple, wholesome mix-ins make this one an easy, satisfying pick for a dairy free table. Serve it steaming hot with a sprinkle of fresh herbs on top and you've got a bowl that tastes like it's been simmering all day.

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Ingredients

6 servings

For the meatballs

1 lb ground pork
Private Selection Natural Duroc Ground Pork Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
See all
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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