Gluten-Free Tuesday: Italian Wedding Soup

Name: Gluten-Free Tuesday: Italian Wedding Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 142 grams baby spinach, washed; 1 teaspoon freshly ground black pepper; 2 mediums carrots, peeled and sliced into coins (about 3/4 cup); 2 stalks celery, trimmed and cut into thin pieces (about 3/4 cup); 2 teaspoons dried basil; 2 teaspoons dried parsley; 1 large egg; 2 garlic cloves, minced or put through a garlic press; 2 Tbsps plain gluten-free dried breadcrumbs; 454 grams (93 percent) lean ground beef; 1 Tbsp olive oil; 118 milliliters medium onion, diced (about; 59 milliliters grated Parmesan cheese; 473 milliliters uncooked gluten-free bite-sized pasta shells; 2 liters homemade chicken stock or reduced sodium gluten-free chicken broth; 1 teaspoons salt; 710 milliliters water

Gluten-Free Tuesday: Italian Wedding Soup

The recipe Gluten-Free Tuesday: Italian Wedding Soup could satisfy your Mediterranean craving in about 45 minutes. This recipe serves 6. One serving contains 368 calories, 31g of protein, and 11g of fat. A few people really liked this main course. Head to the store and pick up olive oil, celery, ground beef, and a few other things to make it today. It will be a hit at your Autumn event.

Instructions

Make the meatballs: Spray a baking sheet lightly with non-stick cooking spray. In a medium mixing bowl, combine ground beef, Parmesan cheese, garlic, parsley, basil, salt, and black pepper. Using your hands, or a wooden spoon, mix beef until all ingredients are evenly distributed.

Ingredients you will need

Parmesan

Cooking Spray

Black Pepper

Ground Beef

Meatballs

Parsley

Garlic

Basil

Beef

Salt

Equipment you will use

Baking Sheet

Wooden Spoon

Mixing Bowl

Add egg and bread crumbs.

Ingredients you will need

Breadcrumbs

Egg

Mix until combined.

Pinch off about two teaspoons of meatball mixture and roll into balls.

Ingredients you will need

Meatballs

Roll

Place meatballs on greased baking sheet. Set baking sheet aside.

Ingredients you will need

Meatballs

Equipment you will use

Baking Sheet

Heat olive oil in a large (5 1/2 quart) pot over medium-high heat until hot and shimmering but not smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add carrots. Cook, stirring occasionally with a wooden spoon, until carrots begin to soften, about three minutes.

Ingredients you will need

Carrot

Equipment you will use

Wooden Spoon

Add celery, onions, garlic and salt. Cook, stirring occasionally, until vegetables begin to soften, about two minutes.

Ingredients you will need

Vegetable

Celery

Garlic

Onion

Salt

Add chicken broth and water. Bring to a boil. Once the soup reaches a boil, add meatballs, one at a time. After you’ve added half the meatballs, stir soup gently with a wooden spoon.

Ingredients you will need

Chicken Broth

Meatballs

Water

Soup

Equipment you will use

Wooden Spoon

Add remaining meatballs and stir. Allow to cook for five minutes. Reduce heat to low and simmer (look for occasional gentle bubbles) for about 20 minutes.

Ingredients you will need

Meatballs

While soup simmers, cook pasta. Fill a medium (4 quart) pot 3/4 full with water. Cover pot and bring to a boil over medium-high heat. When water reaches a boil, add 2 teaspoons of salt and pasta. Stir pasta with a wooden spoon for a few seconds to keep it from sticking. Cook pasta until just al dente.

Ingredients you will need

Pasta