One of my all time favorite Christmas Day foods to enjoy is a piping hot bowl of Italian Wedding Soup. In my family, Christmas celebrations include LOTS of food (no surprise there) but our meals are spaced out throughout the day, almost like little moments of grazing. Italian Wedding Soup is usually one of the first courses of the afternoon, something we heat up just before lunchtime when we're starting to get a little hungry and want a cozy dish to snuggle up with by the fire. This is yet another holiday classic dish that typically isn't low FODMAP friendly, so naturally changing the traditional Italian Wedding Soup recipe to be low FODMAP Italian Wedding Soup was something I knew I just had to do!
In order to make this low FODMAP Italian Wedding Soup, I needed to look no further than my friends at Gourmend Foods. Armed with their garlic + onion free low FODMAP friendly chicken broth, garlic scape powder, and garlic chive powder, I knew I'd be able to re-create this Italian classic with none of the discomfort and all of the flavor. Each of these Gourmend Foods products are designed with garlic + onion sensitivity in mind; the garlic chives and garlic scapes use only the green parts of each of these alliums, which are certified low FODMAP friendly and add loads + loads of delightful umami flavor to any recipe.
This low FODMAP Italian Wedding Soup recipe is enough to feed your family during your smaller-than-average gathering this year, or will leave you with plenty of leftovers to enjoy throughout the week so you can enjoy a quiet holiday sans cooking, which if you're like me you could use a little break from! (Yep, even those of us that do this for a living still like a break now and then!) That's why I love this recipe so much, it's easy, fast, and tummy friendly thanks to Gourmend Foods. Oh, and it's INSANELY delicious, too!
Make this at home in just 35 minutes start to finish with minimal equipment and clean ingredients including:
- Large stock pot
- Large mixing bowl
- Cheese grater (if using fresh parmesan)
- Gourmend Foods Chicken Broth: Made with simple ingredients like water, organic chicken bones, green tops of garlics + leeks, carrots, parsley, and chives, this chicken broth is gentle on the gut and perfect for low FODMAP cooking. Non-GMO, Gluten Free and certified low FODMAP by Monash University.
- Gourmend Foods Garlic Scapes: Adds a subtle garlicy flavor to any dish without the hassle of adding infused olive oils when you'd like garlic flavor in your dish. Non-GMO, Gluten Free and certified low FODMAP by Monash University.
- Gourmend Foods Garlic Chives: By far the best way I've found to incorporate onion flavor into low FODMAP cooking! Non-GMO, Gluten Free and certified low FODMAP by Monash University.
This low FODMAP Italian Wedding Soup recipe is very easy and does not require much prep work aside from chopping your veggies + making your meatball. This prep work will take you no more than 15 minutes and once you're done with that, boiling broth on the stove top will take over and finish the rest for you in about 20 minutes flat! Make this for Christmas Day or as a new meal prep favorite for lunch or dinner. I am serving this low FODMAP Italian Wedding Soup as the appetizer course in my three course Christmas Day meal, followed by low FODMAP Gluten Free Spaghettini with Clams + White Fish as the pasta course, and low FODMAP Baccala as the main entree.
I can't wait to hear what you think of this recipe, so if you have the chance to make this low FODMAP Italian Wedding soup this Christmas, please let me know what you think in the comments below.
For the Meatballs
1/2 lb ground beef
1/2 lb ground pork
1/4 cup fresh parsley, chopped
1 large egg
1/2 tsp salt
1/4 cup gluten free breadcrumbs (plain, no spices added)
1/4 cup grated parmesan cheese
1 tsp black pepper
For the Soup Base
8 cups gourmend foods chicken broth
1/2 lb endive (about 4), ends cut off and quartered lengthwise
2 cups escarole, chopped
2 large eggs
2 tbsp fresh grated parmesan + more for serving
1 tsp black pepper
1 tsp salt
Prepare the meatballs. In a large mixing bowl, combine fresh parsley, salt, pepper, garlic scapes, garlic chives, breadcrumbs, parmesan, and egg. Using a fork, whisk all ingredients to combine.
Next, add ground beef + ground pork to the bowl, kneading with your hands to fully incorporate spice mixture. You will be able to tell that the spice mixture is fully incorporated when you're able to notice parsley flakes and breadcrumbs are evenly distributed throughout the mixture.
When spice mixture is fully incorporated, begin to form meatballs by pinching off mixture and rolling into a ping-pong ball sized ball in the palm of your hand. Repeat this process until you have completely used up the mixture. This should yield between 18-20 meatballs.
In a large stock pot over medium-high heat, bring the broth to a boil. Once broth is boiling, add in escarole, endive, salt, pepper and meatballs, allowing to cook on medium-high for 10 minutes.
While the soup cooks, take your 2 large eggs and crack them into a small bowl or ramekin and whisk. Set them aside until you are ready for step 6.
After ten minutes, reduce the heat to medium and stir in eggs. You will do this 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 fresh grated parmesan cheese while stirring the broth in a circular motion.
Before serving, taste the soup and adjust salt + pepper if desired.
Sprinkle additional parmesan and fresh parsley over the soup as a garnish just before serving.