03/05/2026
I’m such a big fan of meal-in-a-bowl soups and Italian Wedding Soup checks all those boxes thanks to a balanced bowl with a starch, protein and tons of veg. I
made this gluten free but you can obvi use non-GF bread crumbs and pasta instead. If you want to make this dairy-free, simply omit the parm and it will still
be delicious. I like to boil the pasta separately so that it doesn’t soak up and all the broth and ruin the chance for potential leftovers with overly mushy pasta but
if you’re eating it all in one-go, boil the pasta in the soup pot too.
Gluten Free Italian Wedding Soup
Meatballs
1 large egg
¼ cup gluten free bread crumbs
1 tbsp grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 large garlic cloves, minced
1 teaspoon italian seasoning
1 teaspoon kosher salt
Freshly ground black pepper to taste
1 pound ground beef or veal
2 tablespoons olive oil + extra for rolling meatballs
For the Soup
2 tablespoons olive oil
1 large yellow onion, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 large garlic clove, minced
8 cups chicken broth
½ cup gluten free small pasta
1 bunch of swiss chard, curly kale or spinach
Herb salt and freshly ground pepper to taste
Grated Parmesan, for serving
Meatballs:
In a large bowl whisk egg with garlic, seasonings and parsley. Add in the meat and bread crumbs and mix well until everything is combined.
Preheat oven to 400 and line a baking sheet with parchment paper and drizzle with 1 tbsp of the olive oil.
Roll small meatballs, using some extra oil on your hands to prevent sticking, and line them up on the baking sheet. Drizzle or spray the other tablespoon of olive
oil on top of the meatballs.
Roast until just cooked through, about 10-15 minutes.
Soup Recipe continued in comments.