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.

"Julia, this was a perfect lunch today on this freezing rain day! I used frozen turkey meatballs and added a can of great northern beans. I also added an onion and 2 garlic cloves. It was quick and easy, and delicious! Thank you."

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For the Meatballs: – ground beef – egg – dried oregano – onion powder – garlic – sea salt – avocado oil



Combine all ingredients for the meatballs in a mixing bowl. Use your hands to mash everything together until well-combined.

Form meatballs that are 1 to 2 inches in diameter 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.


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.

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