Tuesday, March 5, 2013

Italian Wedding Soup-Gluten -Free

                                                   Italian Wedding Soup-Gluten -Free

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


·        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 
                                                            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)


No comments :

Post a Comment