Italian Wedding Soup

Ingredients

• 1/2 pound Ground pork
• 1/4 pound Ground beef
• 1/4 cup Gluten-free breadcrumbs
• 1/4 cup Grated Parmesan cheese
• 1 Egg
• 2 cloves Minced garlic
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 8 cups Chicken broth
• 1/2 cup Diced carrots
• 1/2 cup Diced celery
• 1/2 cup Small gluten-free pasta (e.g., ditalini)
• 5 ounces Escarole or spinach
• 1 tablespoon Lemon juice

Instructions

1. 1

   In a medium bowl, combine ground pork, ground beef, gluten-free breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined.

2. 2

   Roll the meat mixture into small, 1/2-inch meatballs. Set aside.

3. 3

   In a large pot or Dutch oven, bring chicken broth to a boil.

4. 4

   Add carrots and celery to the boiling broth. Cook for 5 minutes, or until slightly softened.

5. 5

   Gently drop the meatballs into the broth. Reduce heat to a simmer and cook for 10-15 minutes, or until the meatballs are cooked through.

6. 6

   Add the gluten-free pasta and cook according to package directions, usually 8-10 minutes.

7. 7

   Stir in the escarole or spinach and cook until wilted, about 2-3 minutes.

8. 8

   Stir in the lemon juice.

9. 9

   Season with additional salt and pepper to taste.

10. 10

    Serve hot and enjoy!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.