Description
This Italian Wedding Soup is a comforting and nourishing meal made gluten and dairy-free! It’s made in one pot with homemade meatballs, vegetables, grain-free orzo, and herbs.
Ingredients
Scale
For the meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 egg yolk, whisked (see notes for AIP)
- 3 tbsp almond flour (see notes for AIP)
- 2 tsp chopped parsley
- 1/2 tsp oregano
- 1 garlic clove, finely minced
- Salt & pepper to taste
- 1 tablespoon olive oil
For the soup
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1/2 cup chopped celery
- 3/4 cup cassava orzo, dry (or another GF orzo)
- 6 cups chicken broth
- Salt & pepper to taste
- 3 cups fresh spinach, chopped
Instructions
- To make the meatballs: In a large bowl, combine the ground beef and pork, egg yolk, almond flour, parsley, garlic, oregano, onion powder, and salt and pepper. Stir to thoroughly combine. Form the meat mixture into small (3/4”-1”) meatballs.
- Heat the oil over medium heat in a large pot. Working in batches, add half the meatballs and cook until browned on all sides. Repeat with the second half of the meatballs and set aside.
- Add the onion and garlic and sauté for 5 minutes, or until the onion is translucent. Add the carrot and celery and cook for another 4-5 minutes or until the vegetables are slightly fork-tender.
- Add the broth and bring to a boil. Add the orzo and meatballs and reduce to a simmer and cover. Stir occasionally for 10 minutes or until the orzo is soft.
- Stir the spinach in and allow it to wilt. Serve warm topped ith parsley.
Notes
To make this recipe AIP, omit the pepper, egg yolk, and almond flour. The meatballs will still work, but will be more delicate to work with!
All nutrition facts are estimated and will vary.
- Prep Time: 20
- Cook Time: 30
Nutrition
- Serving Size: 1
- Calories: 417
- Fat: 20.6g
- Carbohydrates: 24.3g
- Fiber: 29.7g