Where Life, Faith and Healthy Living Meet
Wednesday, January 13, 2010
Sunday, January 10, 2010
You Don't Have To Go To A Wedding To Enjoy Italian Wedding Soup!
Well I did it. I decided to try a recipe and make it gluten free. I have to admit it was a lot easier to convert the recipe than I thought it would be. I decided to make Gluten Free Italian Wedding Soup. I got the soup recipe from one of my Facebook Friends Laurie B. Thanks Laurie! It turned out great!
First the meatballs. (This recipe was take from www.celiacs.com)
Gluten Free Meatballs
1 lb. of ground meat
1/4 c. of gluten free crackers, bread, or tortilla chips
1 tsp oregano
1/4 tsp garlic powder
1/2 tsp salt
1/2 c. Parmesan cheese.
Mix ingredients together and form balls. Bake for 20-30 min turning once after about 10-15 minutes.
for this recipe I ended up using gluten free tortilla chips because that was all I had on hand. Watch the meatballs and make sure they do not burn. I only cooked mine half the time stated on the recipe.
They smell heavenly! Here's what they looked like when I took them out of the oven.
While the meatballs were baking I started on the soup.
Italian Wedding Soup
2 quarts chicken broth
2 cups water
1 box of frozen spinach, thawed and drained
1 large onion ( I prefer purple onions)
3 stalks celery-finely chopped
2 bay leaves
5 or 6 basil leaves torn into pieces
Add water and broth to a big pot. Add finely chopped celery, onion, and carrots. Next add a few dashes of salt and pepper, a bay leaf and a few finely chopped fresh basil leaves. Cook on low until the vegetables are tender. Add meatballs to soup once they are done. Add spinach to soup. Simmer for 10 minutes.
I serve a few meatballs in each bowl along with a couple of shakes of Parmesan cheese! I hope you try out my recipe. Click here for a printable link. If you do please let me know what you think. I'd love to hear from you!