If I could eat this soup every single night, I would be the happiest person on Earth! My Comforting Italian Wedding Soup is a rich, delicious soup that's sure to satisfy even the pickiest eaters (trust me, with two little boys, I'm no stranger to picky eaters!) This recipe is gluten-free, dairy-free, and paleo-friendly, so it's truly perfect for everyone!
- 3/4 lb organic ground beef
- 2 tsp italian seasoning
- 1 clove garlic, crushed
- 1/2 cup gluten free bread crumbs
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp chopped parsley
- 1 egg
- 2 tbsp olive oil
- 8 cups chicken broth (or stock)
- 3/4 cup gluten free orzo or pasta of choice
- 3 carrots, chopped into 1/2inch thick coins
- 3 celery, chopped into 1/2inch thick pieces
- 1 onion, roughly chopped
- 2 tsp oregano
- 1 cup spinach
- salt & pepper to taste
Line a baking sheet with parchment paper and set aside.
In a medium bowl, add ingredients for meatballs.
Use your hands to incorporate the ingredients well.
Form 16 small balls and place them on the baking sheet, then transfer to the refrigerator.
Next, prepare the soup.
Heat the olive oil. in a large pot on the stove over medium heat. Once hot, add the onion, carrots, celery, and garlic.
Cover the pot and let everything cook and soften for about 8 minutes.
Next, remove cover, and add the broth, oregano and salt/pepper, and bring to a gentle boil.
Once boiling, add the pasta. Cook for about 7 more minutes, then gently drop in the meatballs.
Cook 5 more minutes, add spinach, mix and turn off the heat. Serve and enjoy! Inspired by @thebeachhousekitchen
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!