Gluten Free Italian Wedding Soup

Hot soup on a cold day is an understatement when the temperature is -27C/-16.6F feels like -36C/-32.8F and the heat failed in my building due to burst pipes……again. And so, sitting in front of my little space heater eating hot soup is the perfect remedy. I am in a building with a very good landlord. They have been super good about getting the problems repaired immediately. The little space heater was given to me to use till the building heats up again. The heat is up and running, but the building won’t heat up till the cold snap is over, which will be Saturday when the temperature will read 3C/37.4F, a 12.2C/53.9F degree change. Crazy up and down weather that is typical of Calgary, AB.

I came up with this modified recipe for Italian Wedding Soup when I saw a soup featuring meatballs and spinach from a friend on the Wahls Facebook Group. It brought a craving for Wedding Soup. This is my gluten/dairy free version:

 

Italian Wedding Soup

For the meatballs

  • 1/2 lb hamburger (I used grass fed beef)
  • 1 egg (eggless option: 1 tbsp chia or ground flax seed with 3 tbsp water heated up)
  • 1/3 small onion diced small
  • 1/3 cup hemp heart seeds (you can try coursely ground nuts too, I thought almonds or walnuts would be good too)
  • salt and pepper
  • Herb of choice (I used 1/4 tsp of sage, I would’ve preferred parsley, but didn’t have any)
  • 1 tbsp nutritional yeast (in place of the Parmesan cheese)
  • 1 tbsp bacon grease or other fat of choice

For the Soup

  • 10 cups chicken bone broth
  • 2 carrots in half inch pieces
  • 1 onion coarsely chopped
  • 1 rib celery sliced
  • 3 cloves garlic minced
  • 1 cup chopped spinach or escarole
  • salt and pepper
  • 1 tbsp nutritional yeast
  • 1 tbsp ghee

Mix the meatball ingredients and form into small one inch sized meatballs. Fry in bacon grease on two or three sides (about four minutes, they won’t be cooked through, they will continue to cook in the soup).

Saute the carrots, onions, celery and garlic in the ghee 3 to 5 minutes. Add the broth with the meatballs, spinach, salt, pepper and nutritional yeast.  Bring to a gentle boil and cook ten to twelve minutes.

 

I was happy with how this came out and had two bowls! Me, my gloves, my double woolly socks, my heavy sweater, my Nordic hat with fur on the inside, my space heater on one side and my cat glued to my other side and my hot bowl of soup. This is the kind of food that is making me heal.

 

Bonne Sante

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