I still remember the first time I had Italian wedding soup. My grandmother, a fiery little Italian lady, handed me a steaming bowl, saying, “Eat this, and you’ll feel strong.” She wasn’t wrong.
This soup isn’t just food—it’s comfort, warmth, and nourishment all in one.
Of course, I’ve put my own spin on it over the years, making it gluten-free and packed with fresh, locally sourced ingredients.
The tender chicken meatballs, the rich broth, and the vibrant greens—every spoonful is pure joy. Whether you’re making this on a cold night or just need a little extra love in your bowl, this one’s a keeper.
Tips for Maximum Flavor & Nutrition
- Sauté the veggies slowly – This helps build a deep, rich flavor. Don’t rush it!
- Use a Parmesan rind – It adds incredible depth to the broth. Just fish it out before serving.
- Go for fresh greens – Spinach or escarole work beautifully, adding a boost of vitamins.
- Make ahead – This soup tastes even better the next day! Just add fresh greens before reheating.
Variations & Substitutions
- No chicken? Swap in ground turkey or even plant-based meat for a vegetarian twist.
- No gluten-free breadcrumbs? Crushed gluten-free crackers work just as well!
- Want more veggies? Add zucchini or mushrooms for extra nutrition.
- Low-carb? Skip the orzo/rice and add extra greens.
Serving Suggestions
Serve this soup hot, sprinkled with extra Parmesan and a side of crusty gluten-free bread. A squeeze of fresh lemon adds a nice brightness!
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
Print
Italian Wedding Soup (with Chicken Meatballs)
A cozy and nutritious gluten-free Italian wedding soup with tender chicken meatballs, fresh greens, and a flavorful broth. Perfect for a comforting meal!
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- ½ cup gluten-free breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
For the Soup:
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup water
- 1 Parmesan rind (optional, but adds amazing flavor)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried Italian seasoning
- 2 cups fresh spinach or escarole, chopped
- ½ cup gluten-free orzo (or cooked rice as a substitute)
Instructions
Make the Meatballs:
- In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and red pepper flakes.
- Roll into small, bite-sized meatballs (about 1-inch in diameter).
- Heat a large pot over medium heat and add a drizzle of olive oil. Brown the meatballs in batches until golden (they don’t need to cook through yet). Set aside.
Make the Soup:
- In the same pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the garlic and cook for another 30 seconds.
- Pour in the chicken broth and water. Add the Parmesan rind, salt, pepper, and Italian seasoning.
- Bring to a simmer, then carefully drop in the meatballs. Simmer for 10-15 minutes until the meatballs are fully cooked.
- Stir in the gluten-free orzo and cook according to package instructions (or add pre-cooked rice for a heartier option).
- Add the fresh spinach and let it wilt into the broth.
Notes
- Best eaten fresh, but leftovers taste even better.
- Add fresh greens right before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
