Easy Gluten-Free Italian Wedding Soup Recipe

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!

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Author Melissa Erdelac

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.

Nutrition