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italian-wedding-soup-recipe

Italian Wedding Soup Recipe

This recipe is gluten free.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: Italian
Servings: 6 servings
Calories: 250 kcal

Ingredients 

Meatballs

  • 1 lb ground chicken
  • ½ cup gluten-free breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 egg beaten
  • 2 cloves garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Soup

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 quarts chicken broth
  • 1 carrot sliced
  • 1 celery stalk sliced
  • 1 cup baby spinach chopped
  • ½ cup gluten-free pasta
  • to taste salt and pepper

Instructions 

  1. 1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. 2. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Form into small meatballs and place on the baking sheet.
  3. 3. Bake meatballs for 15 minutes or until cooked through.
  4. 4. In a large pot, heat olive oil over medium heat. Add onion and garlic, cook until softened.
  5. 5. Add chicken broth, carrot, and celery. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. 6. Add meatballs, spinach, and pasta to the pot. Cook until pasta is tender. Season with salt and pepper to taste.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Keywords

Gluten-Free
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