GLUTEN FREE ITALIAN WEDDING SOUP

July 3, 2016

 

Jack LOVES Italian Wedding Soup.  If you cannot tell already, we love soup, in general.  With that said, I was getting a little burned out so was very happy to come up with this yesterday.  Jack was really impressed when he found out it was the first time I had ever made it.  It sort of makes me feel like a SuperHero in the eyes of my son - and I'll take that. This is a very easy recipe.  Jack and I worked together to make the meatballs.  

 

INGREDIENTS:

 

MEATBALLS:

16 oz. of ground turkey

1 small onion, finely diced

1 TBS. dried oregano

1 egg

1 tsp. garlic, minced

1 slice of toasted gluten free bread - cut into very tiny pieces.  I used Sami's Bakery Chia Bread 

1/2 cup Parmesan cheese

Salt and Pepper

 

DIRECTIONS FOR MEATBALLS:

Combine all the above ingredients really well - use your hands and really mix it up - then form into balls.  I opted to make 1 inch balls, but I believe this is a little large for in a soup.  Jack had difficulty cutting them in his bowl, and they were too big for a single bite.  Set aside.

 

SOUP INGREDIENTS:

12 cups of chicken stock.

1 pound of curly endive, washed, and rough chopped

8 - 10 sun dried tomatoes, sliced

2 large eggs

3 TBS Parmesan cheese

Salt and Pepper

 

DIRECTIONS FOR SOUP:

Heat stock to a boil.  Add in tomatoes.

 

Add in meatballs, then endive, bring to a boil, reduce to a simmer, and cook for about 10 minutes, or until meatballs are cooked through.  

 

When meatballs are cooked through, mix eggs and parmesan together, and while stirring soup slowly, drizzle egg/parmesan mixture into broth and allow hot liquid to cook the eggs. 

 

Adjust your seasoning with salt and pepper.

 

Serve.  *You may want a little extra parmesan cheese sprinkled on the top for a garnish.  

 

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