Italian · Dinner
Wedding Soup (Gluten-Free)
Gluten-free Italian wedding soup featuring chicken meatballs bound with rice flour and parmesan, simmered in chicken broth with escarole, carrot, celery, and onion, finished with fresh parsley and grated parmesan.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
425Calories
39.8gProtein
17.4gFat
30.2gCarbs
3.2gSugar
2.3gFiber
1158mgSodium
195mgChol
5.8gSat Fat
712mgPotassium
315mgCalcium
2.9mgIron
0.9mcgVitamin B12
7.8mgVitamin C
gluten-free
low-calorie
protein-rich
gluten-free
Instructions
1
Prep
Combine ground chicken, parmesan, rice flour, and finely minced garlic in a small bowl; mix gently until just combined and roll into 8–10 small meatballs.
2
Sauté
Heat olive oil in a medium saucepan over medium heat; add celery and onion, cooking 4–5 minutes, stirring occasionally, until softened and translucent.
3
Simmer
Pour chicken stock into the saucepan and bring to a gentle simmer over medium heat for 4 minutes until small bubbles break the surface steadily.
4
Poach
Lower meatballs into simmering stock one at a time using a spoon; simmer over medium-low heat for 8–10 minutes until they float and are firm.
5
Plate
Stir in escarole and gluten-free pasta, cook over medium heat 5–7 minutes until pasta is tender and escarole wilts; season with salt and pepper, then ladle into a bowl and scatter parmesan and parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground chicken
- 3 1/2 cups817ml chicken stock
- 4 cups160g escarole
- 2 oz56g parmesan
- 4 tbsp4 tbsp carrot
- 4 tbsp4 tbsp celery
- 2 tbsp2 tbsp onion
- 4 tbsp28g rice flour
- 1/2 cup50g gluten-free small pasta
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
