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! 

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)