Italian Wedding Soup
Beautiful, delicous and oh so good. I made this take on Italian Wedding Soup just as something I was craving. Typically this soup contains kale, spinach, or endive but I omitted it due to personal tastes. As always my recipes are GLUTEN, DAIRY, and NUT free. This recipe can also be made vegan by replacing with Veggie Broth, Beyond Beef, and Egg Replacement. Blessed Be and Enjoy! đ
For the Broth:
2-3 Cartons of Chicken Broth (or make your own)
1/4 Cup Olive Oil
1 Egg
Parsley
Black Pepper
Sage
Basil
Garlic Powder
Onion Powder
Salt
Parmesan Cheese (Violife Vegan Parmesan Cheese)
Gluten Free Noodles (Jovial Brand Gluten Free Fusilli)
Bring your chicken broth to a boil then let simmer. Add in your herbs and seasonings to taste. Drizzle in your olive oil with stiring broth gently. Beat together your egg until you can no longer see the whites. While stirring your broth. Slowly pour in your egg, you donât it to cook or curdle. Add in your cooked noodles to your finished broth as to not have over cooked and soggy noodles.
For the Meatballs:
1/3 LB Ground Beef
1/3 LB Ground Veal
1/3 LB Ground Pork
1 Egg
1/4 Cup Gluten Free Bread Crumbs
Black Pepper
Minced or Grated Onion
Basil
Sage
Garlic Powder
For the mini meatballs massage together your meat, mix-ins, and herbs until hamoginous. Once mixed together make small meatballs about 1/2 TBSP size or even smaller. Fry up in a hot skillet with a bit of olive oil or vegan butter. Once browned on all sides they are ready to toss in the soup!
To put it all together, serve broth, noodles, and meatballs and top with more parsley and parmesan. From hearth and home, Blessed Be!
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