Two out of four of my children are currently gluten free. I haven’t talked much about what led us to this lifestyle change on My Fit Family because the truth is we are still figuring things out. As soon as their pediatrician mentioned ‘possible celiac’ I knew we would, at the very least, be doing a trial period of gluten free to see how it impacted their symptoms. It’s been about a month now and I’m finding it’s becoming less daunting of a task to find gluten free alternatives to our family’s favorite meals.
One of my favorite soups is Escarole Soup or Italian Wedding Soup. It is so tasty and simple I would make it every week if the weather stayed cool. Actually, we’re already getting pretty warm weather here in Austin and I still made it–so maybe weather won’t be holding me back!
I’ve made the recipe exactly as Gina from Skinnytaste makes it–using escarole and it’s a non-gluten free version– and it’s delicious! I have also found that if your store doesn’t carry escarole (mine does but sometimes I use a grocery store near my gym and that particular store doesn’t), you can substitute kale instead. This soup really takes no time at all–once you get the meatballs made and toss all the ingredients into the boiling broth dinner will be ready in 15 minutes! The perfect dinner for me–healthy, quick and delicious! Leftovers are great for school lunches the next day.
Gluten Free Italian Wedding Soup (adapted from Skinnytaste) Ingredients
- 1.3 lb of lean ground turkey
- 1/4 cup Gluten Fee Italian Style Panko Breadcrumbs (I use this brand, found at Whole Foods)
- 1/4 grated parmesan cheese
- 1/4 cup parsley, finely chopped
- 1 large egg
- 1/4 cup onion, minced
- 1 clove garlic, minced
- 1/4 tsp salt
- 8 cups low sodium chicken broth
- 1 head escarole chopped (or sub kale)
- salt and pepper to taste
- 1/2 cup white rice
- In a large pot heat chicken broth over medium heat.
- Combine ground turkey, panko, egg, parsley, onion, garlic, salt and cheese. Using your hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tb in size, which will yield about 40. If I’m feeling lazy, we have bigger meatballs.
- Once meatballs are formed and the broth is boiling, drop in the meatballs, rice and escarole (or kale).
- Add salt and pepper to taste and cook for about 15 minutes or until rice is cooked.
Never Give Up,