Italian Wedding Soup-Gluten -Free

6 Mar

Italian Wedding Soup-Gluten -Free

   It was a cold day so My husband & I made this comforting soup to warm up! 

Ingredients
·        2 eggs
·        3/4  pound lean ground turkey
·        1/2  cup finely chopped onion
·        3-4  tablespoons plain gluten –free bread crumbs
·        3  tablespoons grated Rice Parmesan cheese(Non –dairy)
·        2  tablespoons chopped fresh parsley
·        1-1/2  tablespoons chopped fresh oregano
·        3/4  teaspoon salt
·        1/2  teaspoon black pepper
·        8  cups low-sodium organic chicken stock
·        3  large carrots, chopped
·        2  stalks of celery , chopped
      2-3 cloves of garlic
      1 tablespoon Almond milk                                                                            
      1-2 tablespoons olive oil
·        4-6  leaves of Kale- washed, trimmed and cut into 1/2-inch strips
·        1-3/4  cups of  rice or gluten-free pasta of choice
Ex: acini di pepe pasta  or for this recipe I’m using elbow macaroni

Note: Greens-You can substitute escarole or spinach

Directions
Wash the Kale & Herbs 

  Remove the stems from the Kale

 

 
Spin dry
    I place the Kale on a clean Mopeen to dry.
                                      (In Italian : Mopeen- or Strofinaccio=dish towel)
Now for the herbs turn ….
                                                                   (from my garden)
      Set aside to let dry
  In a large bowl, add the ground turkey,
Chop the garlic
(I let my husband do all the chopping !!!)

Add the eggs to garlic & ground turkey
Chop the Onion
    Saute the onions with Olive Oil
Add the bread crumbs to mixture
Chop the parsley & oregano
Add herbs to the mixture
  Add the onion to the mixture
Add salt
& pepper 
and almond milk
  Next add in the non-dairy grated Parmesan cheese
  Mix until all  ingredients until well combined
   I use a small 1 inch scoop so all the meatballs are the same size
Form into 1-inch meatballs (about 25) and place on baking sheet
  Bake at 350 degrees F
  for 8-10 minutes
                                         (The meatballs will finish cooking in the soup)
Let the  meatball cool while preparing soup
          Peel &Chop the carrots
Chop the celery  and more onion
Saute vegetables  until tender
  with olive oil
Add garlic
  Place sauteed vegetables in a dutch oven, slow cooker or for this recipe
                                                          I’m using a pressure cooker
Add chicken stock
Add the Kale
    Add the pasta
Cover &  Cook for 10 minutes
                                                            ( until Kale is tender)
Gently add the meatballs 
  Stir in the meatballs …
  cook for another 20 minutes
&
 now you are ready to serve up a bowl  …

Sprinkle each serving with  non-dairy Parmesan cheese and serve.
                                                             (Add  salt & pepper to taste)
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One Response to “Italian Wedding Soup-Gluten -Free”

  1. Pati's Recipes May 25, 2013 at 12:20 am #

    I felt under the weather today so for dinner I was craving this hearty soup to make me feel better 🙂

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