Gluten Free Chicken Lo Mein

Back in the day ordering Chinese takeout was such a treat.  I really miss being able to do that since being gluten free.  There are few places in our area that offer gluten free Chinese food, but cross contact is always a concern.

That’s why I learned to make gluten free alternatives at home, like this Lo Mein.  The recipe is gluten free and lower in sodium than takeout, so I would call that a success!

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Although a true Lo Mein would be made with egg noodles, I used Annie Chun’s Brown Rice Noodles in this recipe, and they were a great stand in.  I use their noodles in many of my Asian stir fry meals.

Ingredients:

For the Sauce:

For the Lo Mein:

  • 1 lb. boneless chicken breast, cut into 1″ cubes
  • 1/2 cup celery
  • 3/4 cup carrots
  • 3/4 cup onion
  • 3/4 cup mushrooms
  • 1/2 cup bell pepper
  • 3/4 cup snow peas
  • sesame oil
  • olive oil
  • coconut aminos
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ginger powder
  • 4 oz. gluten free rice noodles

Preparation:

This is one of those recipes where you need to get organized before you begin cooking.  Prep the veggies, cut the chicken into cubes and have all other ingredients lined up and ready.

Begin by whisking the sauce ingredients together and set aside.

Set up a pot of salted water for the rice noodles and bring to a boil.  Heat a large nonstick skillet with 1 tbsp. olive oil and 1 tsp. sesame oil.  Cook the chicken, turning to brown on all sides.  When the chicken is almost cooked through, remove it from the pan and set aside.

Wipe the pan clean and add 1 tsp. sesame oil.  Begin cooking the carrots, peppers and snow peas for several minutes until crisp tender.  Next add the mushrooms and garlic with an additional tsp. of sesame oil.  Cook for 1 minute.

Add the rice noodles to the boiling water, and at the same time return the chicken to the skillet.  Pour half the sauce over the chicken and vegetables.

Drain the pasta after 3 minutes, add it to the skillet and top with the remaining sauce.  Toss well and stir to combine it all, cook for another minute.

Transfer to a platter and serve.

Notes ♪♫ Have you ever purchased a large piece of gingerroot for a recipe, only to use a small amount and have the rest go bad in the refrigerator?  Here’s a trick I learned this past winter, you can cut fresh ginger into smaller pieces and freeze them for later use.  It is so easy to grate gingerroot right out of the freezer.  Perfect for recipes like this one, where fresh ginger is a key flavor in the sauce.

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Gluten Free Seafood Casserole

When you think of a casserole, do you imagine a heavy, calorie laden meal full of butter, cheese and cream of something-or-other?  Not this one!  Enjoy a lightened up, Gluten Free Seafood Casserole with all the flavor you crave and a fraction of the calories.  The rice and orzo combination is reminiscent of the packaged rice pilaf mix, but it’s completely gluten free.

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I made this dish with ingredients from my pantry, so no extra trips to the store.  For the fish, I used this Frozen Seafood Medley from Whole Foods (availability varies, see notes), which made the meal extra easy to prepare.  For the pilaf, I used Delallo Gluten Free Orzo, which I always have on hand for soup, and for the crumb topping I used Schar Gluten Free Entertainment Crackers.  Old Bay Seasoning is a natural for seafood dishes and it has always been a part of my spice collection.

Ingredients:

Preparation:

I defrosted the fish in a bowl of milk, about 3/4 cup of 1% milk for 1 lb. of fish.  The milk lends a milder taste and texture to many types of seafood, the squid rings especially will benefit from a short soak.  Cover and let the fish defrost at room temperature for 1 hour, stirring occasionally.

To begin preparing the casserole, cook the rice in 1/2 cup chicken broth with seasoning of choice, 15 minutes.  Transfer the cooked rice to a bowl, cover and keep warm.

Next, cook the orzo in 3/4 cup water with seasoning of choice, 10 minutes.  If the pasta water looks gummy, drain and rinse the orzo under warm water before adding it to the rice.

Drain and rinse the seafood under cold water.

Heat 1 tbsp. butter in a braising pan or oven proof skillet.  Add the celery and cook on low heat for 2 minutes.

Add the fish to the pan and season with Old Bay.  Cook for 2 minutes.  The fish does not have to be cooked through at this point, it will finish in the oven.

Add the zucchini slices to the pan, along with the rice and orzo mixture.  Sprinkle more Old Bay, then add a few shakes of Worcestershire sauce and 1/4 cup 1% milk.  Stir well to combine.  Pulse gluten free crackers in a processer or electric chopper (or just crumble them with your hands).  Spread the cracker crumbs over the casserole and dot with butter, about 2 tbsp.

Bake uncovered for 20 minutes at 350º.

Garnish with parsley and serve.

Notes ♪♫ I love the flavors in this casserole.  You can change up the seafood to suit your taste.  The seafood medley from Whole Foods was delicious, but you could make your own mixture of shrimp, scallops and squid.  Add more shellfish, or a flaky white fish like cod or flounder.  I had zucchini in the fridge so that is what I used, but you can sub other quick cooking veggies like asparagus or broccoli.  Use your favorites and make it your own!

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Gluten Free Trofie Pasta

Trofie are a thin, twisted pasta shape popular in Liguria, Italy.  They are formed by rolling small pieces of dough on a flat surface, or between the palms of your hands.  Twisting into the final shape can be done using a wooden skewer, or a bench knife.

To make the Trofie Pasta, it was important that the dough be smooth and supple, easy to roll and shape.  A tall order for gluten free!  I created this gluten free Trofie with the Artisan Flour Blend from Better Batter.

The pasta was delicious!  The color and texture of the dough are reminiscent of whole wheat pasta.  Look closely and you can see flecks of grain in the dough.

The ingredients for this recipe will make a small batch, more than enough for 2 people.  We had it for dinner and there were leftovers.  You can double or triple the recipe for a large family.

Ingredients:

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When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item! 

Preparation:

Whisk together the flour and the salt.  Add the wet ingredients to the bowl of a stand mixer and whisk thoroughly.  Then add the dry ingredients to the wet and mix with the paddle attachment on low until the dough comes together.

Increase the speed and mix for 6-8 minutes until a smooth dough forms.

Press the dough into a ball, cover with plastic wrap and rest for 1 hour.

Divide the dough into 4 pieces.  Work with one section at a time, and keep the rest covered to prevent it from drying out.

On a floured cutting board, roll each section of dough into a long rope 1/2″ thick.  Cut the rope into 1/2″ pieces.  Be sure to keep the pieces small and uniform, so they will all cook at the same time.

Roll each piece between the palms of your hands into a long thin shape, tapering the ends.  Flour your hands as needed to keep the dough from sticking.

Working with one piece at a time, hold a wooden skewer or bench knife at a 90-degree angle, pressing lightly as you roll it over the dough to twist it into the final shape.

As you form each piece, slide it onto a baking sheet lined with floured wax paper.  Can you believe that little ball of dough made all this pasta?

Don’t overcrowd the tray and try to space out the pasta so it doesn’t stick together.  Cover with plastic wrap and refrigerate until ready to cook.

Bring a large pot of salted water to a rolling boil.  Add the pasta, stir and cover until the water returns to a boil.  Fresh pasta cooks quickly.  When it floats to the top it’s done, about 3 minutes for al dente.  Don’t overcook it!

To help the pasta keep its spiral shape, use a spider strainer (instead of a colander) to gently remove it from the pot and transfer to a serving bowl.  Doesn’t that look wonderful?

Top with your favorite sauce and finish with grated cheese and parsley.

The twisted shape holds onto sauce beautifully.  Leftovers the next day had excellent texture when reheated in the microwave.  I had so much fun making these!

Notes ♪♫ If you are missing whole wheat pasta on the gluten free diet (I know I was) the taste and texture of this pasta will make you smile.  Always follow food safety guidelines for fresh pasta made with eggs, if you are not going to cook the pasta immediately it should be refrigerated!

Originally posted 05/2019                                               Updated 03/2022

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Gluten Free Air Fryer Chicken Thighs

Look at those crispy chicken thighs!  Would you believe they were not deep fried?  Of course the title gives it away, this chicken was cooked in an air fryer.  Crispy on the outside, moist and juicy on the inside.  It reminds me of the “bucket of chicken” I loved as a child!  It’s hard to believe this chicken is gluten free!

Now for the real surprise.  These chicken thighs are both boneless and skinless!  That’s right friends, you don’t need the skin to get that delicious crispy coating.  And it’s the best “fried” chicken I’ve had in years.

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4 Servings

Ingredients:

Preparation:

Whisk together the buttermilk (or use powdered equivalent), and Montreal chicken seasoning.  Buttermilk is not a pantry staple at our house, but I always keep buttermilk powder in the pantry.  Alternately, you can add 0ne tbsp. of lemon juice to regular milk and let the mixture stand for 15 minutes.

Set a clean food grade plastic bag (such as a bread bag) in a medium bowl.

Add the chicken pieces to the bag, and pour in the marinade.

Tie the bag to ensure all pieces are covered in the milk mixture, and let it sit at room temperature 1 hour.

In another plastic bag, add the tapioca starch and paprika.

Add the chicken to the flour mixture one piece at a time, shaking to coat.  Coat air fryer trays with cooking spray and arrange the chicken.  Use 2 trays to allow room for the air to circulate.

Refrigerate the floured chicken for 30 minutes.

Preheat the air fryer for 5 minutes at 400º.  Spray the top of the chicken with cooking spray (Important: you need that little bit of cooking spray to get the crispy crust.  You don’t need to saturate it, just a light even coating of oil.)  Place trays in the air fryer and set to 400º for 30 minutes.

Half way through, turn the chicken over and (don’t forget) spray with cooking spray.  Return to the air fryer, switching positions (the tray that was on top moves to the bottom) and continue cooking for another 15 minutes.  Check the internal temperature with a thermometer.  Thighs are done at 165º-170º.

Don’t they look delicious?  This chicken has become a new family favorite!

Notes ♪♫  The air fryer has been a game changer in my kitchen, as I can now enjoy some old favorites that I haven’t had in years!  Mine is a shelf style, so I was able to air fry all four pieces at once.  If you have a smaller model, or a basket style air fryer you may be limited to how many pieces you can prepare at once.

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Gluten Free Tiramisu Stuffed French Toast

Dessert for breakfast!  Take ordinary French Toast to the next level with a vanilla cream cheese stuffing that has hints of rum, espresso and chocolate.  This stunner of a recipe will be a special treat for you and the one you love. ♥ It’s easy to prepare, but for extra convenience the filling can be made the night before. 

Inspired by ©MARILYN’S TREATS Tiramisu French Toast

A recipe within a recipe, I started with a loaf of my homemade Gluten Free Millet Bread.  Get the recipe here.  It’s a soft, enriched gluten free bread with just a hint of sweetness, I always keep some on hand in the freezer for making French Toast!

From there, it’s an easy pan cooked French toast recipe, with a big finish of WOW from the cream cheese filling, that is positively divine!

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Breakfast for two

Ingredients:

—————————

  • 4 tbsp. cream cheese, softened
  • 4 tbsp. vanilla Greek yogurt
  • 2 tsp. sugar (or stevia)
  • 1 tsp. rum (or 1/2 tsp. rum extract)
  • 1 tsp. vanilla extract

—————————

Preparation:

Whisk together the stuffing ingredients (softened cream cheese through vanilla extract) until smooth and lump free.  You can prepare this the day before and refrigerate until ready to serve.

Whisk together the eggs, milk, espresso powder and sugar.  Dip the bread (one slice at a time) into the egg wash.

Melt butter in a large, nonstick skillet and cook the bread slices until browned on both sides.

Layer the filling between 2 slices of French Toast.

Slice diagonally and stack pieces one over the other.  Combine powdered sugar and cocoa powder and sift over the top.

Drizzle with real maple syrup.

What do you think friends, does this plate say love???  Perfect for brunches, Valentine’s Day or just an amazing breakfast for your someone special ♥

Notes ♪♫ Originally titled Tiramisu French Toast, this recipe was adapted from the blog of Marilyn Lesniak a/k/a ©MARILYN’S TREATS.  Marilyn’s blog is no longer active, but over the years she has inspired many a cook with her creativity in the kitchen.  I hope my readers will enjoy this gluten free adaptation of her recipe.  Marilyn, thank you for the inspiration!

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Gluten Free Venus de Milo Soup

Founded in 1959, the Venus de Milo is an iconic restaurant and banquet facility located in Swansea, Massachusetts.  For decades, it has been a venue for countless weddings, Christmas parties and other celebrations.  My high school prom was held there, over 50 years ago! 😲

Venus de Milo Soup is a beloved New England tradition, and its popularity has endured over the decades.  Copycat recipes abound for this easy to prepare soup.  My mother had one in her recipe box, and today it is all over the internet.

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Although it is made with common pantry ingredients, a couple of challenges came up as I started with the original recipe.  Two of the ingredients contained gluten, and I needed to find substitutions.

First, a packet of Lipton Onion Soup Mix.  Back in the day, this was a go-to ingredient for so many recipes!  When I was first diagnosed with Celiac Disease, I could not find a gluten free replacement, so I made my own mix.  Now, just a few years later how things have changed!  A quick web search turns up more than a few alternatives.  Go ahead and add one to your shopping list or do what I did.  Stir together this easy blend that contains no flour or added salt!

Next, the original soup was made with Orzo pasta.  I wanted a gluten free soup pasta that looked like orzo, but again, when I first posted this recipe, I could not find a gluten free substitute.  Now, just a few years later I was able to order this gluten free orzo from Delallo made from corn and rice flour.  I also spotted this gluten free orzo from Jovial, made with cassava flour.  Or you can try my original choice for this recipe, RightRice.  It was brand new on the shelves in 2019 and has since become a part of my gluten free pantry.

Once I had gathered my ingredients, this soup came together in about 45 minutes.  Like any soup, it is better and thicker the next day.  You will enjoy several meals from this pot of soup, and a few great memories if you have had the pleasure of dining at the Venus de Milo!

Ingredients:

———————————————-

  • 1 tbsp. olive oil
  • 1 lb. lean ground beef
  • 2 celery stalks, diced
  • salt and pepper to taste
  • 14.5 oz. canned tomatoes (whole, diced, crushed, sauce… use what you have)
  • 1 tsp. sugar
  • 16 oz. bag frozen mixed vegetables (peas, carrots, corn and green beans)
  • 12 oz. beef stock
  • 2 cups beef or chicken broth (or use water)
  • 1 cup (uncooked) gluten free orzo pasta
  • 1 ladle of reserved pasta water

Preparation:

Stir together the first 7 ingredients for the onion soup mix replacement (or use a purchased mix).

In a 4 qt. soup pot or Dutch oven, brown the meat in 1 tbsp. olive oil, breaking it up with a spatula.  Season with salt and pepper.  Continue until the meat is completely browned, then stir in the onion soup mixture.

Add the celery, tomatoes and the mixed vegetables (it’s ok to throw them in frozen).

Next add the stock and all of the broth.  This recipe is very forgiving.  You can use all broth, or all water if you wish for a total of 3-1/2 cups liquid.  Bring to a boil then reduce heat to a low simmer.  Cover and cook for 30 minutes.

Next cook the pasta in lightly salted water.  I do not recommend adding the dry pasta directly into the soup.  Here’s why.

Some gluten free pastas, especially those made with corn flour will release a huge amount of starch into the water when cooked, and it can be a gummy mess.  Don’t worry though, it’s delicious!  Just cook the pasta separately and rinse it under warm water before adding to the soup.

If the soup needs thickening, you can reserve a bit of that starchy water and add it to the pot.  Stir it up and do a final taste, adding more salt or pepper as needed.

Let it sit for 2 hours before mealtime (soup will thicken), then just warm it up before serving.

This hearty soup is a meal in itself.  Perfect for cold winter nights, serve with grated cheese and a few slices of crusty gluten free bread.

Notes: ♪♫ Soups are notorious for containing high levels of salt.  If you are a low sodium household, always start your recipes with ingredients that have no added salt.  For example, choose unsalted broth, tomatoes, and bouillon.  It’s easy to add a little sea salt in at the end to bring out the flavor.

Original post 3/04/2019                                                           Updated 2/16/2022

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Twice Baked Spaghetti Squash

This gluten free and grain free dish is a satisfying alternative to pasta.  Versatile spaghetti squash is baked, shredded, tossed with meat sauce and baked again in its own shell for a tasty finish.  I could not believe how delicious this was, and how good I felt after dinner!

I used a medium sized spaghetti squash (about 8” long) for the two of us.  To double or triple the recipe, choose squash that are all about the same size so that they finish cooking at the same time.

2 Servings

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Ingredients:

For the Meat Sauce

  • 2 tbsp. Olive oil, divided
  • ½ lb. Lean ground beef
  • Italian seasoning, to taste
  • ½ cup onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup mushrooms, diced
  • ¼ cup carrots, grated
  • 1 tsp. Basil
  • ½ tsp. Oregano
  • 15 oz. can tomato sauce
  • Ground pepper, a few grinds
  • drizzle of olive oil
  • dash of red wine vinegar
  • ½ cup grated parmesan cheese
  • parsley or chives

Preparation:

Using a sturdy knife, cut the spaghetti squash in half.  Believe it or not this is the most difficult part of the whole recipe!

Scrape out the seeds with a large spoon.  Brush each half with about 1 tbsp. of olive oil, and sprinkle generously with Italian seasoning.

Place the two halves cut side down on a parchment lined baking sheet.  Bake for 1 hour at 400°.

While the squash is baking make the meat sauce.

Heat a deep skillet with one tbsp. olive oil and add the ground beef.  Cook on low heat, turning and breaking up the meat with a meat spatula.

When the beef has browned, stir in the onions, followed by the garlic, carrots and mushrooms.  Sprinkle with Italian seasoning and fresh ground black pepper.  Continue cooking 3-4 minutes, stirring frequently to help the liquid evaporate.

Next add the tomato sauce, basil, and oregano.  Drizzle with 1 tbsp. olive oil and 1 tsp. red wine vinegar.  Simmer on low for about 30 minutes or until the squash is ready.  Stir frequently and watch that it doesn’t burn.

When the squash has baked for 1 hour, remove from the oven.  Use tongs to carefully turn the halves over and let them cool for 10-15 minutes until they are safe to handle.

Use 2 forks to shred and separate the “spaghetti” and transfer it to a bowl.

Toss with half of the meat sauce and spoon the mixture back into the squash shells.

Top with more sauce, grated cheese and herbs.  Return to the oven for another 20-30 minutes.

You can finish them off under the broiler for 2-3 minutes to crisp up the edges.

Serve in the shell with extra sauce on the side.

Notes: ♪♫ Roasting is my favorite way to prepare vegetables and spaghetti squash is no exception.  It does require more time than boiling but so worth it – you will taste the difference!

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Butternut Squash Risotto with Shrimp and Roasted Vegetables

Did you ever have a restaurant meal that was so delicious you were inspired to recreate it at home?  This is one of those meals, after just one taste I knew that I had to make it myself!  An elegant dinner for two, it is both comfort food and fine dining rolled into one!  The steps are easy to follow and the results are impressive.  It’s a bit time consuming for a week night, but you can speed things up by making the risotto ahead of time.  I also used a bit of  butternut squash left over from another meal, and for a special garnish, I toasted a few pumpkin seeds.

Dinner for 2 

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Ingredients:

  • 1 dozen large raw shrimp, peeled and deveined
  • 1/4 cup frozen peas, thawed
  • 1/2 medium cauliflower, chopped into uniform pieces
  • 1/3 cup pureed butternut squash (reserved from another meal)
  • 1 cup cooked risotto, (see basic preparation here)
  • Old Bay® seasoning
  • 2 tbsp. butter, divided
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1/3 cups gluten free chicken broth, or more as needed
  • 1 tbsp. pumpkin seeds for garnish

Preparation:

Chop the cauliflower into uniform size pieces, about 1-1/4″.  Rinse, toss with 1 tbsp. olive oil, and season with Old Bay.  Roast at 425º for 20 minutes.  You should see some browning around the edges.

Heat a cast iron braising pan or heavy skillet with 1 tbsp. butter.  Add the shrimp and peas, and sprinkle with Old Bay.

Cook the shrimp for several minutes, just until they turn pink.

Add the roasted cauliflower to the skillet.

Warm the cooked risotto in a small saucepan with the remaining 1 tbsp. of butter, then stir in the butternut squash puree.  If it’s too thick add 1/3 cup chicken broth.

To plate, make a bed of risotto and top with the shrimp and veggies.  Garnish with a few pumpkin seeds.

Isn’t that beautiful?  What a great meal for date night.  I think it was even better than the restaurant version!  If you’re hesitant about making risotto, be sure to give my Basic Risotto recipe a quick read.  It’s easy and you’ll be an expert in no time!

Originally posted 9/08/2019                                               Updated 2/03/2022

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Cassava English Muffins

Cassava is a gluten and grain free flour made from the root of the yucca plant.  A while back I made a Sweet Potato Flat Bread using cassava flour.  It was delicious, and ever since that post the thought of experimenting more with cassava has been on the back burner.

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So now that the holidays are behind us and I’m getting back into my normal baking routine, I want to tell you all about this new recipe.  A light, crispy English Muffin made with cassava flour and arrowroot starch.

There is so much to like about this recipe.  First, look at the ingredient list.  Unlike most of my gluten free breads, this one does not have a mile long list of ingredients!  You will also notice that I stirred everything together with a dough whisk, no mixer needed.  Last and most important, they look and taste great!

Note that you will need a set of muffin rings for this recipe.  The batter is too thin to hold its shape without them.

4 Servings

Ingredients:

Preparation:

Preheat the oven to 350º.  Line a baking sheet with parchment paper, spray the inside of 4 muffin rings with cooking spray and arrange on the baking sheet at least 1″ apart.  Sprinkle 1/4 tsp. of cornmeal into each ring.

Whisk together the dry ingredients.  In a separate bowl, whisk the eggs, milk and melted butter (be sure the butter has cooled first, you don’t want it to cook the egg).

Use a dough whisk to stir the dry ingredients into the wet.  You should have a smooth, thin batter that can be poured, like pancake batter.

Spoon the batter into the muffin rings.

Take a closer look.  The batter is thin enough to pour but not so liquid as to leak through the bottom of the muffin rings.  Sprinkle the remaining corn meal over the top of each muffin and bake for 8 minutes.

The muffins will be set, but not fully cooked.

Use tongs to carefully remove the muffin rings.

Use tongs or a spatula to gently turn the muffins over and bake for another 6 minutes.

Remove from the oven and turn them right side up.  Cool in the pan for five minutes.

Like all gluten free bread, it needs to set completely before slicing.  Cool on a rack for at least an hour.

I was very happy with the appearance of the English Muffins right out of the oven.  Of course, it’s not a success until you slice it open and taste it.  Here’s how they looked before toasting, light with a nice open crumb.

Now for the taste test, I toasted for 5 minutes and served with a simple pat of butter.

The verdict, I’m quite pleased with how this recipe turned out!  The English muffins were mild tasting and light.  As you can see they toasted up beautifully with edges nicely browned.  I also got a thumbs up from my husband, who does not have to be gluten free.

I recommend that the English Muffins be frozen if you are not going to eat them within a day.  Just wrap them individually in plastic wrap and place in a freezer safe bag.

Notes ♪♫ Cassava flour has been touted to behave like wheat flour in gluten free baking, a one for one substitution.  In my experience thus far, it can definitely cut down on the ingredient list, but still performs best when blended with another starch.

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Gluten Free Italian Wedding Soup

This soup takes me back more than 60 years, to my Italian grandmother’s kitchen.  As a child, she would make this for me all the time.  So many little meatballs!  I was only nine years old when she passed away, but the flavors of this soup are etched in my mind.

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Of course, those tiny meatballs are the star of the recipe.  My younger self most definitely did not appreciate the love that went into making them!  Those tender little bites are what I remember best, so for my gluten free recreation I used ground veal.  Just one taste and I knew I had made the right choice!

Note ♪ If ground veal is not available, substitute ground beef, pork, turkey, etc.

Believe it or not, there were only 2 ingredient swaps needed to make Italian Wedding Soup gluten free.  First, the breadcrumbs.  I am a big fan of Aleia’s gluten free seasoned breadcrumbs, and they were perfect in the meatballs.  Second, the soup pasta.  I was thrilled to find Gluten Free Acini de Pepe at Bella Italia Food Store this year.  It is close to the pastina shape that my grandmother would have used, and you really can’t tell that it’s gluten free!

Ingredients:

For the Meatballs
For the Soup
  • 3 medium carrots, peeled and diced
  • 4 celery stalks, trimmed and diced
  • 1 medium sweet onion, diced
  • 3 garlic cloves, minced
  • olive oil
  • 32 oz. carton gluten free chicken broth
  • 2 cups chicken or turkey stock
  • 6 oz. gluten free soup pasta
  • 6 oz. bag baby spinach
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • salt and pepper to taste
  • grated parmesan for serving

Preparation:

Combine the first 5 meatball ingredients (everything but the olive oil) in a bowl and mix well with your hands.

Use a half teaspoon to form tiny little meatballs, about 3/4″ diameter.  Roll them between your palms and set them on a plate or sheet of waxed paper.

Heat a nonstick skillet with a little olive oil and brown the meatballs for just a few minutes over medium low heat.  Don’t crowd the pan, cook the meatballs in batches if needed.

Use a slotted spoon to scoop out the meatballs and drain them on a plate lined with paper towels.

Note ♪ You can prepare the soup up to this point the night before, just refrigerate the meatballs and continue with the recipe when ready.

For the soup, add the onions, celery and carrots to a soup pot with a little olive oil.  Stir until the veggies begin to release their liquid, then add the garlic and cook one minute longer.

Add the broth, stock and seasonings.  Cover and simmer on low for 45 minutes.  Cook the pasta separately, according to package directions.

Turn off the heat.  Add the baby spinach and stir to wilt.

Return the meatballs to the pot to warm through.

Drain and rinse the pasta under warm water and add it to the soup.

I find that gluten free soup pasta can be gummy, so it is best cooked separately, drained and rinsed to remove some of that starch.

Serve with finely grated cheese, use the good stuff!

This soup was just the thing for a cold winter evening!  It would be a wonderful first course for a holiday dinner.

Friends, I hope you enjoyed this post!  I know that my grandmother would be so pleased that I made this soup in her memory.

My Grandmother Caterina and I, 1960

Be sure and check out some of my other Gluten Free Soups as well as some helpful links on where to find Gluten Free Soup Pasta.

Notes ♪♫ In some recipes for Italian Wedding Soup, the raw meatballs are dropped right into the soup.  I like the extra flavor you get from browning, and it removes some of the fat at the same time.

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