Don’t let the name fool you! Italian Wedding Soup (or minestra maritata) is a holiday dinner staple for many, and with good reason. Simple to make, this low FODMAP version of the hearty classic can be a savory appetizer or a meal in itself.
Low FODMAP Italian Wedding Soup
fresh parsley, ¼ cup, chopped
salt, ½ teaspoon
ground black pepper, 1teaspoon
gourmend garlic chive powder, ½ teaspoon
gourmend garlic scape powder, ¼ teaspoon
gluten-free breadcrumbs (plain, no spices added), ¼ cup
grated parmesan cheese, ¼ cup
egg, 1 large
ground beef, ½ pound
ground pork, ½ pound
gourmend organic chicken broth, 8 cups
escarole, 2 cups, chopped
endive, ½ pound (about 4), ends cut off and quartered lengthwise
ground black pepper, 1 teaspoon
large eggs, 2
freshly grated parmesan, 2 tablespoons, plus more for serving
For the meatballs
For the soup broth
Prepare the meatballs: In a large mixing bowl, combine fresh parsley, salt, pepper, garlic scape powder, garlic chive powder, breadcrumbs, parmesan, and egg. Using a fork, whisk all ingredients to combine.
Next, add ground beef and ground pork to the bowl, kneading with your hands until spices are fully mixed in. You’ll be able to tell that the spice mixture is completely incorporated when you notice parsley flakes and breadcrumbs are evenly distributed throughout the mixture.
Once the meat and spice mixture are thoroughly blended, begin to shape the meatballs by pinching off some of the mixture and rolling it into a ping-pong sized ball in the palm of your hand. Repeat this process until you have completely used up the mixture. This should yield between 18 to 20 meatballs.
In a large stock pot over medium-high heat, bring the chicken broth to a boil. Once the broth is boiling, add in escarole, endive, salt, pepper, and meatballs, allowing to cook on medium-high for 10 minutes. Meanwhile, crack your 2 large eggs into a small bowl and whisk. Set them aside.
After 10 minutes, reduce the heat to medium and add in eggs by stirring the broth in a circular motion with one hand and gently pouring the eggs into the broth with the other. Keep stirring the broth until the eggs have been completely added to the pot.
Next, add in the freshly grated parmesan cheese while continuing to stir the broth in a circular motion.
Before serving, taste the soup and add salt and pepper if desired.
Sprinkle additional parmesan and fresh parsley over the soup as a garnish just before serving.