Gluten Free Italian Wedding Soup
Better for you alternative to traditional Italian Wedding Soup!
Servings: 5 servings
Calories: 518kcal
Cost: $20
Equipment
- soup pot
Ingredients
- 1 whole onion Yellow if you prefer sweet, purple if you prefer savory. Diced.
- 3 cups carrots Washed and cut into coins.
- 3 cups spinach chopped
- 1 box gluten free orzo I get mine from Thrive Market and use the Jovial brand. Use my link and save $40 on your first order. If you plan on storing this recipe in the fridge or freezer, wait to add the orzo until you are ready to serve.
- 3 whole eggs Cracked. Omit for egg free. Wait to add the eggs until you are ready to serve.
- 2 tbsp cooking oil Avocado oil, ghee, or butter.
- 64 ounces bone broth Any kind of broth will work. I will say if you are using beef meatballs, use beef broth. If you are using chicken meatballs, use chicken broth.
- 1 tsp oregano
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1 tsp dried parsley
Optional: frozen meatballs (omit for meat free)
- 1 pound meatballs Frozen would work. Make sure they are gluten free:
Optional: fresh meatballs (omit for meat free)
- 1 pound ground beef I love Butcher Boxes grass fed beef. Use my link and get free beef for life! You can also use any other kind of ground meat of your liking.
- 1/3 cup fresh parsley chopped
- 3/4 tsp salt
- 1 tbsp garlic powder
Instructions
For the soup:
- First, add your cooking oil of choice to a large soup pot on medium-high heat on the stove top. Once the The cooking oil is hot, add in the onions, spinach, Italian seasonings and salt to the pan. Saute until the spinach is wilted.
- Next, add in the carrots and soften in the oil for 5 minutes. Once the 5 minutes is up, add in the broth and bring to a boil for 10 minutes.
- Now, in a separate pan scramble the eggs you have on hand and set aside.
- Lastly, add in the meatballs (if you are using those in your soup) and pour in the orzo. Bring the orzo and broth mixture to a boil for 8 minutes. Add in the eggs when you are ready to serve. Serve with optional parsley on top.
Optional homemade meatball instructions:
- Add your meat and seasonings to a large mixing bowl. Then, roll into tiny balls. I like to use a small 1/2 inch scooper. Scoop the meatballs and add to a plate. In a frying pan, add a little bit of cooking oil and saute for 3-4 minutes or until they are golden brown and they reach the appropriate internal temperature for the kind of meat you are using.
Notes
Storage: This recipe can be stored in an air tight container in the refrigerator for up to 5 days. I suggest keeping the orzo separate until you are ready to serve. The orzo will get mushy if you keep it in the soup in the fridge. I would add the eggs as you are ready to serve too!
Freezing: This recipe can also be stored in an air tight container in the freezer for up to 3 months, however, add the orzo and egg when you are ready to serve. The orzo and egg will NOT hold up in the freezer.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.
Servings: This recipe should yield 5 servings.
Nutrition
Serving: 1bowl | Calories: 518kcal | Carbohydrates: 11g | Protein: 46g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 903mg | Potassium: 913mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14865IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 4mg