It is officially cold and flu season here in my house and the number one thing I have been craving is Italian wedding soup! It is the perfect cozy, comforting soup that makes me feel better when I have a cold. It is a mix of vegetables, pork and beef meatballs, broth and traditionally orzo. I make this soup gluten free with gluten free noodles and it is just as good!
Key Ingredients & Substitutions:
- Beef + Pork – These are the meats used for the meatballs. You can always use all beef or all pork instead.
- Egg – This is used to bind the meatballs, omit if you are allergic.
- Gluten Free Panko Breadcrumbs – I personally think Aleia’s GF panko is the best out there. You can also use regular panko breadcrumbs.
- Parmesan Cheese – This is used both in the meatballs and as a topping. Omit if you are dairy free.
- Onion, Carrots, Celery – These are the vegetables used in this soup. You can omit or even add other vegetables like leeks and mushrooms.
- White Wine – I love adding white wine to this soup to balance out the richness and flavors. Use a dry white wine like sauvignon blanc. Omit and use a splash of lemon juice if you cannot use wine.
- Chicken Stock – Homemade is best, however store bought works.
- Gluten Free Pasta – Traditionally, orzo is used in this soup. However, I use gluten free pasta or gluten free orzo and it works great.
- Spinach – This is traditionally used in this soup, however I hate spinach, so I omit.
Italian Wedding Soup
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 Hours 25 minutes
Serves: 4-6
Ingredients:
Meatballs:
- 1/2 lb ground pork
- 1/2 lb ground beef, 80/20
- 1 egg
- 1/2 cup gluten free panko breadcrumbs
- 1/4 cup basil, chopped
- 3 garlic cloves, grated
- 1 tsp salt
- 1/2 tsp pepper
Soup:
- 2-4 Tbsp olive oil
- 1 onion, diced
- 4 carrots, diced
- 3 celery ribs, diced
- salt to taste
- 4 garlic cloves, minced
- 1 cup white wine
- 6 cups chicken stock
- 1 bay leaf
- 1/2 cup gluten free pasta
- 2 cups spinach (optional)
- 1/4 cup parmesan, grated for garnish
Preparation:
STEP 1.
In a bowl, mix together the meatball mixture with your hands until everything is well combined. Use a cookie scooper to scoop into balls and form in your hands. Place onto a parchment lined sheet tray and set aside.
STEP 2.
In a large pot over medium heat add a couple of tablespoons of oil. Once hot, work in batches to sear the meatballs. Make sure there is an inch of space between each meatball and sear until golden brown on the sides. This takes around 3-4 minutes per side, I typically only do this on two sides. Remove once golden brown and do this with all of the meatballs.
STEP 3.
In the same pot, add the onions, carrots, and celery. Saute until the vegetables are cooked through, around 5-8 minutes. Make sure to salt as you go and stir frequently. Once cooked through, add garlic and saute another 2 minutes until fragrant.
STEP 4.
Deglaze the pot with white wine, stirring in and bringing up to a simmer to cook off the alcohol for 2 minutes.
STEP 5.
Stir in the chicken stock, bay leaf, and salt to taste. Bring it up to a low simmer and top with a lid. Simmer for 10 minutes to develop flavor.
STEP 6.
Remove the lid and stir in the meatballs and pasta. Bring up the heat to a medium simmer and top with a lid. Simmer for 10 minutes to cook the meatballs and pasta.
STEP 7.
After 10 minutes, turn off the heat and taste the soup, adjust the seasoning as needed. Stir in the spinach if you are using and serve!
STEP 8.
Top the soup with parmesan and enjoy!
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