Vegetarian Gluten Free Italian Wedding Soup
Total time1 hr
Prep time25 min
Cook time35 min
5.0(25)
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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
- 3 cloves garlic, minced
- 10 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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)
Can be omittedparmesan cheese
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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