Italian Wedding Soup (Gluten Free) with Turkey Meatballs
Italian Wedding Soup (Gluten Free) with Turkey Meatballs is a great healthy recipe for a soup night. It has both protein, is low in fat, high in vegetables, and lots of flavor packed into a bowl of this soup!
Equipment
- 1 large stockpot
Ingredients
For the Turkey Meatballs
- 1 lb ground turkey 85% lean preferably
- ½ cup cooked white rice
- ½ cup plus 2 tbsp grated parmesan cheese
- 1 large egg
- 3-4 large cloves garlic, minced or crushed
- ½ teaspoon Kosher salt
- ½ teaspoon fresh cracked or ground black pepper
- 2-3 tbsp flat leaf parsley, minced
- 1 tbsp fresh basil leaves, minced
For the Soup
- 1 large onion, minced
- 2 medium carrots, minced
- ¾ cup fennel, minced
- 2 stalks celery, minced
- 4 large cloves garlic, minced
- 8 cups water or vegetable broth, gf
- ½ teaspoon paprika, gf
- ½ teaspoon dried thyme, gf
- ¼-½ teaspoon turmeric, gf
- ½-¾ teaspoon dried basil, gf
- 1 tbsp fresh flat leaf parsley, minced
- 1 tbsp balsamic
- Salt to taste
- ½-¾ cup Le Veneziane Anellini pasta
Instructions
For the Meatballs
- 1) In a medium bowl, mix the meatball ingredients until thoroughly combined. Form into 1" balls. Fry the meatballs in a little olive oil in a skillet, turning to brown evenly on all sides, and cooking most of the way through. Set on a plate.
For the Soup
- 1) In a few tablespoons of olive oil, saute the onion, carrots, garlic, fennel, celery, and salt until soft.
- 2) Add the water, paprika, thyme, turmeric, dried basil, balsamic, and fresh parsley. Simmer over medium low for 45 minutes. Add the meatballs and continue to simmer for another 45 minutes.
- 3) Add the Le Veneziane Anellini and cook for 4-5 minutes. Remove from the heat and serve. Top bowls with parmesan and minced parsley or basil. Dip crusts of bread into the soup (gluten free bread if needed).