Italian Wedding Soup – Gluten Free

Italian Wedding Soup – in honor of our Wedding Anniversary 

February 21 ~ Happy Anniversary DAN




  •  2 cloves of garlic finely minced
  • 1/3 lb ground veal

The portions for the meatball mixture is a total of 1 lb.  You can use any combination of ground meat you like (even turkey or chicken).  Use extra meat to make Chili con Carne.  Recipe for chili was published on February 20, 2018.

  • 3 carrots peeled and chopped small
  • 4-5 stalks of celery chopped small
  • 1 onion chopped small
  • 2 tablespoons olive oil


Meatballs  –

add all ingredients to a large bowl.  Mix well with your hands.  If the mixture is too dry add a bit a milk OR if it is too wet add a bit more bread crumbs.  Don’t over mix it – it will become tough.   Roll into 1/2 inch or 1 inch meatballs.  Place on baking sheet in 350F oven for 20-25 minutes.  When finished baking place gently in large pot of soup.



In a large pot add olive oil. Set at medium heat.  When oil is hot add celery, carrots, onion, and garlic.  Stir occasionally – saute for 3-5 minutes.  Add broth to pot and veggies.  Keep at medium.  Bring to a low boil, turn down heat to low and simmer for 30 minutes.  Add meatballs and  chopped escarole.  When escarole wilts it it ready to serve.


Feel free to add more salt & pepper, or a bit of cayenne to the soup.

Garnish with Grated Parmesan Cheese.



Posted by Kris Szabo

Wife, Mother, Holistic Health & Wellness Coach. Passionate about eating healthy, living well, and sharing the joy that makes life great. This site has been designed to help Create a Healthier, Happier You! Follow for health and wellness information. Hope you Eat Well, Love Passionately, and Laugh Often.

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