Italian Wedding Soup
Gluten free version of Italian Wedding Soup with Arborio rice instead of orzo or pearl pasta.
Equipment
- 1 Large pot
- 1 Carrot Peeler
Ingredients
- 2 Tbsp. Oil
- 1 lb. Ground Turkey
- 1 medium Yellow Onion
- 4 cloves Crushed Garlic or 2 tsp chopped garlic
- 2 sticks Celery
- 4 medium Carrots
- 4 cups Chicken Broth home-made recommended
- 1 cup Arborio Rice
- 1 Tbsp Italian Seasoning
- 5-6 oz. Spinach 150 grams
- Parmesan Cheese optional
Instructions
- In a separate large frying pan or in your soup pot, add 1 Tbsp. oil on medium heat. When oil is warm, add rolled ground turkey meatballs to the oil to cook. When meatballs are cooked set aside.
- Dice onion and celery. Peel and chop carrots into small pieces. Remove stems from spinach and coarsely chop.
- Add 1 Tbsp. oil to large pot on medium heat. Add onions and garlic and saute until onions are slightly browned. Add celery and carrots and saute for 5 minutes.
- Add chicken broth, Arborio rice and Italian spice mix to pot. Bring to a boil, then reduce heat and simmer for 25 minutes until rice is tender.
- Add turkey meatballs and spinach to pot. Stir until spinach is cooked.
- Serve with parmesan cheese sprinkled on top.