Low FODMAP Gluten Free Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Low FODMAP Gluten Free Italian Wedding Soup

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Ingredients

6 servings

For the meatballs

1 lb ground pork
Smithfield All Natural 85% Lean Ground Pork Private Selection Natural Duroc 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
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
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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)

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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