Gluten Free Italian Wedding Soup with Kale
This comforting and hearty soup is filled with savory meatballs and a colorful blend of vegetables.
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Servings: 4
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment paper
- Stock Pot
Ingredients
Chicken Meatballs
- 1 lbs ground chicken
- 1/3 cup Dairy Free parmesan cheese
- 1 tsp Everyday Herb
- 1/2 tsp kosher salt
- 1 egg
- 1 tbsp oat milk
- 1 tsp minced garlic
- 1 tbsp fresh parsley, chopped
- 1/2 cup Gluten Free panko bread crumbs
Italian Wedding Soup
- 1 tbsp olive oil
- 1 onion, diced large
- 1 1/2 cups carrots, sliced
- 1 1/2 cups celery, sliced
- splash of white wine
- 1/2 tsp Everyday Herb
- 1 tsp minced garlic
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 9 cups chicken stock
- 3/4 cup Gluten Free pasta, small, such as orzo
- 1/8 cup fresh dill, chopped
- 1 bunch Tuscan/dino kale, stems removed and chopped
Instructions
Chicken Meatballs
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Add all of the ingredients to a bowl. Mix gently until just combined. Don't over mix.
- Using a scoop, portion meatballs into 1" to 1 1/2" balls. Place on the prepared baking sheet and bake for 25-30 minutes until golden brown and internal temp is 165.
- While the meatballs are baking prepare the soup.
Italian Wedding Soup
- Heat a large stock pot over medium-low. Add olive oil. Add onions, celery, and carrots and sauté for 5-8 minutes until the onions are translucent.
- Add a splash of wine, garlic, salt and pepper, Everyday Herb, kale, and chicken stock. Stir to combine.
- When the vegetables are tender and the soup has come to a boil add the pasta and cook till done.
- Add the baked meatballs and fresh dill. Stir to combine.
- Enjoy!
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