Gluten Free Whole30 Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Gluten Free Whole30 Italian Wedding Soup

Tender little meatballs made from ground pork and beef get their lift from almond flour instead of breadcrumbs, so they stay light while still holding together beautifully after a quick bake. They simmer in a rich chicken broth alongside sweet carrots and celery until every bite is deeply savory, then get finished with spiralized zucchini noodles and wilted escarole for that classic wedding soup texture without any pasta in the bowl. It's brothy, comforting, and loaded with real vegetables and protein rather than filler. A shower of fresh parsley at the end brightens the whole pot before serving. This one's an easy, satisfying option to add to a gluten free lineup, especially on a chilly night when you want something warming that still feels light.

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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
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½ lb ground beef (85% lean)
1 large egg
3 tbsp almond flour
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp fine sea salt
¼ tsp black pepper

For the soup

2 tbsp olive oil
3 medium carrots, peeled and diced
3 stalks celery, diced
1 tsp garlic powder
8 cups chicken broth
½ tsp fine sea salt, plus more to taste
¼ tsp black pepper, plus more to taste
4 medium zucchini, spiralized or cut into thin noodles
4 cups escarole, roughly chopped

For serving

2 tbsp fresh flat-leaf parsley, chopped (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 pork, ground beef, egg, almond flour, parsley, oregano, garlic powder, onion powder, salt, and pepper. Mix with your hands until just combined — stop as soon as no streaks of egg or flour remain.

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