Italian Wedding Soup With Rice

Italian Wedding Soup with Rice is a quick and easy recipe that results in a filling, clean dinner and a gluten-free version of the classic recipe. This simple recipe requires just 30 minutes of time, one pot, and only a handful of basic ingredients.  Make a big batch to enjoy throughout the week!

Back when I was developing recipes for my cookbook, Paleo Power Bowls, I made a grain-free version of Italian Wedding Soup with the intention of including it in the book. At the time, I decided the recipe was too simple for publication.

After sitting on the concept for a over year, I tweaked my original recipe a bit by adding a few goodies like rice and carrots, and came to the conclusion that these simple recipes can really be the most useful in life.

Which brings us to present day. A gluten-free Italian Wedding Soup with rice made in just one pot in 30 minutes!

Traditional Italian Wedding Soup includes meatballs made with a combination of beef, pork, breadcrumbs and Parmesan cheese, and sometimes includes orzo pasta or small pasta noodles.

In order to keep the ingredient list short and sweet and also keep the recipe gluten-free and dairy-free, I omit the breadcrumbs and Parmesan from the meatballs and also skip the pasta.  Because I do love a good carb, I add white rice.

The result is a soup that takes just around 30 minutes to make and has a refreshing flavor while also being filling.

Let’s make a big pot of it, shall we?

How to Make Italian Wedding Soup With Rice:

Combine all ingredients for the meatballs in a mixing bowl. Use your hands to mash everything together until well-combined (Note: You can also complete this process using a stand mixer fitted with a paddle attachment).

Form 1 to 2-inch meatballs and set them on a plate.

Heat the oil in a large stock pot over medium heat. Wait until the oil is very hot before adding the meatballs

Carefully place meatballs in a single layer in the stock pot. Brown meatballs 1 to 2 minutes, then flip to brown the other side 1 to 2 minutes. (Note: If necessary, do this in batches until all meatballs are browned (but not cooked through).  If desired, drain the pot of any excess fat before continuing.

Pour the chicken broth into the pot with the meatballs, along with the carrots, celery, and white rice. Cover, and bring to a full boil, then immediately decrease heat to a simmer. Cook covered 15 minutes, or until meatballs are cooked through and rice is cooked.

Add the remaining ingredients (spinach, green onion and parsley) and replace the cover. Cook until spinach has wilted, about 1 to 2 minutes.

Serve with choice of bread (I suggest Cheese and Herb Irish Soda Bread) and enjoy!

Recipe Adaptations:

  • Use ground turkey instead of beef. If using ground turkey, add 2 tablespoons of avocado oil or olive oil to the meatball mixture to ensure you get a tender, flavorful meatball. As an alternative, you can use turkey sausage or pork sausage for added flavor.
  • Instead of spinach, use 1 head of kale. I love using Tuscan kale in this soup!
  • Toss in fresh tomatoes, broccoli, cauliflower, carrots, and/or any of your favorite soup vegetables.
  • To make the meatballs Low-FODMAP for a Low-FODMAP soup recipe, omit the onion powder and garlic.
  • If you don’t follow a low-FODMAP diet, you can add 1/2 yellow onion and 4 cloves garlic to the soup.
  • Add 1 can of full-fat coconut milk for a creamy adventure.
  • Use ½ pound of ground beef and ½ pound of ground pork if you enjoy pork in your meatballs.
  • Use beef bone broth instead of chicken broth.

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Enjoy this squeaky clean, nourishing soup!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Italian Wedding Soup

Course: Soup
Cuisine: Italian
Keyword: keto, low-carb, paleo, whole30
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Author: Julia

A paleo, keto, whole30 version of Italian Wedding Soup

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Ingredients

For the Meatballs:

  • 1 lb ground beef
  • 1 egg well beaten
  • 2 tsp dried oregano
  • 1 tsp onion powder
  • 2 cloves garlic minced
  • 1/2 tsp sea salt to taste
  • 2 Tbsp avocado oil for cooking

For the Soup:

  • 6 cups chicken broth
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1/3 cup white rice optional
  • 3 cups baby spinach chopped
  • 1/4 cup fresh parsley chopped
  • 3 stalks green onion
  • sea salt to taste

Instructions

  1. Combine all ingredients for the meatballs in a mixing bowl. Use your hands to mash everything together until well-combined (Note: You can also complete this process using a stand mixer fitted with a paddle attachment). Form meatballs that are 1 to 2 inches in diameter and set them on a plate.

  2. Heat the oil in a large stock pot over medium heat. Wait until the oil is very hot before adding the meatballs.

  3. Carefully place meatballs in a single layer in the stock pot. Brown meatballs 1 to 2 minutes, then flip to brown the other side 1 to 2 minutes. (If necessary, do this in batches until all meatballs are browned (but not cooked through). If desired, drain the pot of any excess fat before continuing.

  4. Pour the chicken broth into the pot with the meatballs, along with the carrots, celery, and white rice. Cover, and bring to a full boil, then immediately decrease heat to a simmer. Cook covered 15 minutes, or until meatballs are cooked through and rice is cooked.

  5. Add the spinach, parsley, and green onion and cover. Cook until spinach has wilted, about 1 to 2 minutes.

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