My Italian family is no stranger to authentic, robustly-flavored soup. Let’s take that rich tradition and turn it into an easy, simple gluten-free recipe, all with the option of using no speciality (and pricey) ingredients. Learn how to make the best Italian wedding soup, complete with my Gramma’s secret twist at the end!
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Authentic Gluten-Free Wedding Soup
I hesitated to make an Italian wedding soup to add to my collection of homemade gluten-free soup recipes because, quite honestly, I felt like the traditional version was time-consuming so I didn’t think a GF version would do us any favors! This must be why it’s such an popular restaurant menu option – you can enjoy without any effort!
Plus, I’m never a fan of buying expensive GF speciality ingredients. But my readers kept asking, so I knew it was time to figure out a way. Thank you, lovely community. ❤️ You pushed me to create a classic creamy gluten-free tiramisu better than anything I ever remember eating, and I now I have a legendary Italian soup to go along with it.
When creating this recipe I wanted to figure out a way to make gluten-free meatball soup without breadcrumbs and in a more streamlined way. This turned out to be pretty simple using my easy gluten-free Swedish meatballs recipe as inspiration.
Instead of GF breadcrumbs, gluten-free quick oats works as the binder. Rather than frying the meatballs before prepping the soup, I used the same hands-off oven baked approach. That way you can also start on the soup while the meatballs are starting to brown in the oven.
As for the gluten free substitute for pasta in wedding soup, I tried a few options and you know I have some opinions about that! For the final recipe I landed on what gives the soup the most authentic taste and texture, but below I also list other possibilities.
To tie all those superb flavors together at the end I used a technique from my Gramma’s stracciatella, or Italian egg drop soup. I whisked an egg with more freshly grated parmesan and stir it into the hot broth at the end. While this step is optional, I like the bulk it adds, as well as a nice salty finish. Buon appetito!
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Ingredient Tid Bits
- Ground beef and pork – This is the meatball mixture, but I also like using beef with ground Italian sausage as well. You will need 1/2 pound each for this recipe. Since meat is easier to buy in 1 pound packages, I usually double the meatball recipe and freeze half for a later soup.
- White wine – I’ve made the soup with and without and if you have some on hand, I definitely recommend it! It adds a deeper nuanced flavor. If you prefer not to use it, just omit from the recipe.
- Baby spinach or escarole – I went with baby spinach because escarole wasn’t available to me. However, if you can get your hands on it go with the tradition!
- Gluten-free ditalini – Also not available at my local store, but this was worth picking up online. I really like the texture of the linked brand, but if you’d rather use something more readily available I have some other options below. 👇
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Making the meatballs
This is the part that takes the longest, but let’s simplify, shall we? Mix together the beef and pork with the seasonings, egg, and GF oats. Line two baking sheets with parchment and preheat the oven to 350℉.
To shape the meatballs, don’t waste your time on perfect. Seriously. No one cares about cylinderical meatballs and you can’t even tell once they are in the soup. Just grab about a bite-sized piece, about 1 tablespoon, and plop it on the baking sheet.
Bake for about 10 minutes, switching the sheets halfway through. Now’s a great time to start on the soup!
Soup time – veggies first
In a large pot, heat the oil and add in the carrots, celery and onion. Cook and stir until they vegetables are crisp tender, about 8 minutes. Add in the garlic.
Meatballs back in action
By now the meatballs are done baking. Add those to the pot along with any drippings from the baking sheet. Since the meatballs don’t get quite as browned in the oven, this is where I like to brown them a little more in the pot.
Add in the wine and scrap up all that goodness on the bottom of the pot, working it into everything. You have your tasty base.
Finishing it off and important GF pasta tip
Everything is easy street here on out. Add the broth and bring to boil. Lower to a simmer and add the gluten-free pasta to cook. Here’s the thing about GF pasta – it goes from cooked to mushy fast.
Take a look at the package and let it simmer for about 2 minutes less than it calls for. It will finish cooking in the hot soup as you are adding the final touches and will end up perfect!
If you plan on having leftovers, I suggest cooking the pasta to al dente separately, not in the soup. That way it can be stored separately and you won’t risk the pasta absorbing all the liquid as it sits.
Finish by whisking together the grated parmesan with an egg and stir it into the soup. Turn off the heat and add in the spinach or escarole. You’re ready to enjoy!
Easy Swaps For GF Wedding Soup Pasta
For a true authentic experience, I like using gluten-free ditalini. I recommend using an Italian brand because they the texture holds up better in the hot soup. If you’d like a gluten free substitute for pasta in wedding soup that is more readily available gluten-free elbow pasta, cannellini beans, chickpeas, or diced potatoes also work well.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easy Gluten-Free Italian Wedding Soup Recipe
Ingredients
Meatballs
- 1 large egg
- ⅓ cup gluten-free quick-cooking oats
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ pound ground beef
- ½ pound ground pork
Soup
- 2 tablespoons olive oil
- 3 medium carrots , diced
- 3 celery ribs, diced
- 1 large yellow onion , chopped
- 2 cloves garlic , minced
- ½ teaspoon salt
- ⅛ teaspoon pepper
- pinch crushed red pepper
- 8 cups gluten-free chicken broth
- ½ cup white wine , optional
- ¾ cup gluten-free ditalini , substitute gluten free acini de pepe, GF elbow macaroni, or rinsed and drained can of cannelini beans
- 8 ounces baby spinach, or escarole, tuscan kale
- Optional: 1 egg whisked with 1/4 cup grated parmesan , to finish soup
Instructions
- For the meatballs, preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl whisk together the egg, oats, garlic, oregano, parsley, salt, and pepper. Add the pork and ground beef and mix well so everything is evenly dispersed.1 large egg, ⅓ cup gluten-free quick-cooking oats , 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried parsley, ½ teaspoon salt, ⅛ teaspoon black pepper, ½ pound ground beef, ½ pound ground pork
- To shape the meatballs, clump off a bite-sized piece, about 1 tablespoon. You can shape into round meatballs, but I usually don't worry about this because it's just as good either way! Transfer to the prepared baking sheets, about 40ish balls per sheet. Bake for 10-13 minutes, switching the baking sheets on the oven racks halfway through.
- Meanwhile, while those are baking, start the soup. In a large pot or Dutch oven, heat the oil over medium heat. Add the carrots, celery and onion, to the pot. Cook, stirring occasionally, until the veggies are crisp-tender, about 8 minutes. Add the garlic, salt and both peppers. Cook and stir for 30 seconds longer.2 tablespoons olive oil, 3 medium carrots , 3 celery ribs, 1 large yellow onion , 2 cloves garlic , ½ teaspoon salt, ⅛ teaspoon pepper, pinch crushed red pepper
- Add the baked meatballs to the pot (along with any drippings) and stir to combine with the vegetables. Cook for 1-2 minutes to brown slightly. Add the wine, if using, scraping up the bottom of the pan, and cook for 1 minute.½ cup white wine
- Add the broth to the pot. Bring to a boil over medium-high heat. Stir in the pasta, lower the heat to a simmer, and stir occasionally, until the pasta is barely al dente tender. I cook the pasta 1-2 minutes less then the package calls for al dente. It will finish cooking as the final touches are added. (NOTE: If you plan on having leftovers, I recommend cooking the pasta separately and adding it to the bowls as it is served.)8 cups gluten-free chicken broth, ¾ cup gluten-free ditalini
- Stir in the whisked egg / parmesan mixture. Turn off the heat and stir in the spinach until it is wilted. Taste and season with more salt and pepper, if necessary. This depends on how salty your broth was. Serve with additional grated parmesan.Optional: 1 egg whisked with 1/4 cup grated parmesan , 8 ounces baby spinach
Notes
Storing
If you plan on having leftovers, I recommend cooking the pasta separately to al dente and adding to the bowls when ready to serve. If the pasta has been added to the soup, you may need to add additional broth or water when reheating because the cooked pasta will absorb liquid as it sits. If adding liquid, be sure to taste the soup because additional salt and pepper may have to be added.Make-Ahead and Freezing
The meatballs can be made ahead of time and frozen on the baking sheets. Once frozen, transfer to an airtight container and freeze up to 2 months. When ready to make the soup, bake directly from frozen, adding 1-2 minutes baking time. The soup can be prepped without the pasta and refrigerated up to 3 days or frozen up to 2 months. When ready to serve, cook the pasta and add to the soup.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I made this soup and so glad I did. It is delicious. I added Kale to my recipe, but did not add the egg mixture. I crushed spiral gluten free noodles to replace the ditalini noodles. The meatballs turned out very tender. Once added to the soup they enriched the flavor. I would it make again!
This is wonderful, Robin! Thanks for making this recipe and sharing your experience.
Best,
Melissa
Growing up Italian we boil water and when the meatballs flit to the top they are done.
Hi David,
That’s a great tip! I will try it next time I make the soup.
Best,
Melissa