Prep Time: 15 mins Cook Time: 15 mins Yield: 6-8 servings
Gluten Free | Dairy Free | Egg Free
This Gluten Free Italian Wedding Soup is comforting, nourishing and perfect for cooler days. Made with homemade meatballs, vegetables and gluten free orzo, this Italian Wedding Soup comes together in just 30 minutes.
Want more soup recipes?
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- Creamy Tomato Soup
Reasons to love Gluten Free Italian Wedding Soup:
- Comforting and nourishing dinner
- Made in just 30 minutes
- Can be made entirely gluten, dairy and egg free- you won’t even notice the difference
- Can easily be a one-pot meal
- Simple, wholesome ingredients
Ingredients in Italian Wedding Soup:
Ground Beef- use a low fat ground beef like 96/4 or 93/7.
Ground Pork
Breadcrumbs- I used gluten free panko breadcrumbs. If you are dairy and/or egg free, just make sure to check the ingredients as some have dairy and eggs in them. I used 4c Panko breadcrumbs, but I also like their plain ones as well.
Parmesan- I used a dairy free parmesan cheese.
Spices- Salt, pepper, dried parsley, Italian seasoning, chives
Olive Oil
Carrots
Celery
Onion- I like to use yellow onions for soups.
Garlic Cloves
Chicken Broth
Baby Spinach
Small Pasta or Orzo- to keep this soup gluten free, I use Banza Rice. It’s very similar to orzo. You can also use a small gluten free pasta, or even plain white rice.
Tools needed to make Gluten Free Italian Wedding Soup:
- Measuring cups and spoons
- Dutch oven, or large stock pot- I have and love this Dutch Oven. Out of all of my pots and pans, I use my Dutch Oven the most- and its still in phenomenal shape!
- Knife and cutting board
- Peeler
- Small cookie scoop, or a 1 Tablespoon spoon measuring spoon
- Frying pan (you can use the big pot to cook the meatballs in so it’s a one pot recipe, or you can cook the meatballs while the onions, carrots and celery are cooking in the large pot to save time.)
- Wooden spoon
- Ladel
How to make Gluten Free Italian Wedding Soup:
Make the meatballs: Combine the meatball ingredients together until well combined and the spices are distributed throughout the ground meat. Take a small cookie scoop and scoop the meat and form into meatballs.
Cook the meatballs: Brown the meatballs in olive oil in a frying pan or large stock pot. Fry for 2-4 minutes on each side, or until browned. The meatballs will not be fully cooked. They will finish cooking once they get added back into the soup. Once all sides are browned, transfer to a paper towel lined tray or plate. This will help absorb any excess oil.
Make the soup: Add 2 Tablespoons of olive oil to a dutch oven or large stock pot. Sauté the onions, carrots and celery over medium heat until tender. Add the garlic and sauté until fragrant, about 30 seconds. Add the chicken stock and bring to a boil over high heat, stirring occasionally to make sure no veggies are on the bottom. Once boiling, add the meatballs and cover. Continue to cook for an additional 5 minutes. Add the gluten free pasta, orzo or rice and stir. Place the spinach on top to steam and cover. Cook for an additional 5-7 minutes until the pasta is tender.
Serve: Top with additional parmesan cheese and serve.
Frequently Asked Questions:
How to store leftover soup?
This soup can be stored in a container, dutch oven or stock pot (with the cover on)in the refrigerator for up to 3 days.
Can I make this soup without orzo or pasta?
Sure can! You can sub regular rice or even cauliflower rice instead of orzo or pasta. You can also use regular or gluten free orzo or pasta to change it up. I would recommend adding something in place of the pasta instead of completely omitting it.
Can I make the meatballs without pork?
Absolutely! Use all ground beef or try using ground turkey or chicken in replacement of the pork.
Other Variations:
- Sub bone broth or chicken bone broth for the chicken broth.
- Add some lemon juice when serving for a fresh twist.
- Add any vegetable you’d like! Just sauté them with the onions, celery and carrots.
- Need Low FODMAP? Simply omit the onion and garlic in the recipe.
- In a big rush? Use frozen meatballs instead of homemade ones. Just be careful as most frozen meatballs contain gluten and dairy.
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Gluten Free Italian Wedding Soup
This Gluten Free Italian Wedding Soup is comforting, nourishing and perfect for cooler days. Made with homemade meatballs, vegetables and gluten free orzo, this Italian Wedding Soup comes together in just 30 minutes.
Ingredients
Meatballs
- 1/2 lb lean ground beef
- 1/2 lb ground pork
- 1/2 cup gluten free panko crumbs
- 1/2 cup dairy free parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 Tablespoon dried parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon chives
Soup
- 2 Tablespoons olive oil
- 2 medium carrots, sliced
- 3 celery ribs, sliced
- 1 onion, chopped
- 2 garlic cloves
- 7 cups chicken broth
- 6 oz baby spinach
- 1 cup gluten free small pasta, orzo or rice
Instructions
- Make the meatballs: Combine the meatball ingredients together until well combined and the spices are distributed throughout the ground meat. Take a small cookie scoop and scoop the meat and form into meatballs.
- Cook the meatballs: Brown the meatballs in olive oil in a frying pan or large stock pot. Fry for 2-4 minutes on each side, or until browned. The meatballs will not be fully cooked. They will finish cooking once they get added back into the soup. Once all sides are browned, transfer to a paper towel lined tray or plate. This will help absorb any excess oil.
- Make the soup: Add 2 Tablespoons of olive oil to a dutch oven or large stock pot. Sauté the onions, carrots and celery over medium heat until tender. Add the garlic and sauté until fragrant, about 30 seconds. Add the chicken stock and bring to a boil over high heat, stirring occasionally to make sure no veggies are on the bottom. Once boiling, add the meatballs and cover. Continue to cook for an additional 5 minutes. Add the gluten free pasta, orzo or rice and stir. Place the spinach on top to steam and cover. Cook for an additional 5-7 minutes until the pasta is tender.
- Serve: Top with additional parmesan cheese and serve.
- Enjoy!
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