Gluten Free Italian Wedding Soup
Italian Wedding Soup has always been one of my favorite comfort meals, but making it gluten-free—and doable on a busy weeknight as a working mom—felt like a challenge at first. Between the time it takes to make homemade meatballs and the struggle to find gluten-free pasta that actually tastes good, I wasn’t sure I could recreate the same cozy, satisfying flavor I loved.
After plenty of trial and error, I finally found the perfect combination of store-bought gluten-free meatballs and pasta that makes this recipe both easy and incredibly delicious. Now, this soup comes together quickly without sacrificing flavor, making it perfect for even the busiest days. It’s hearty, comforting, and so simple—anyone can make it, gluten-free or not!
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Gluten Free Italian Wedding Soup
Recipe
Ingredients:
1 tbs of Olive Oil
3 Celery Ribs
1 Large Carrot
1 Yellow Onion
2 tsp of minced garlic
96 oz of chicken broth
1 tsp of parsley
Salt and Pepper
20 oz of Gluten Free Chicken meatballs
½ of a lemon
16 oz of Gluten Free Orzo Please see Note below
4 cups of Kale or Spinach
Note: I’ve found that Jovial Orzo pasta works best for this recipe. Other brands tend to turn mushy, especially when reheated, but this one consistently holds its texture. I’ve had great results with it and definitely recommend giving it a try!
Recipe:
Heat oil in a large pot over medium heat. Add the chopped celery, carrot, and onion. Sauté for about 5 minutes, until the vegetables begin to soften.
Add the minced garlic and cook for 30–60 seconds, until fragrant.
Pour in the chicken broth and add parsley, salt, pepper, meatballs, and the juice of half a lemon. Bring the soup to a boil, then reduce the heat to a gentle simmer.
Add the orzo and cook according to the package instructions, stirring occasionally, until the pasta is tender (al dente).
Stir in the kale or spinach and cook for 1–2 minutes, until wilted.
Taste and adjust seasoning if needed.
Serve warm, topped with grated parmesan cheese or fresh parsley.
