Gluten Free Italian Wedding Soup

What you need: 

For the meatballs

• 1 lbs ground chicken

• 1 egg

• ¼ cup grated cheese

• ¼ cup gluten free bread crumbs

• 1 tsp oregano 

• salt and pepper

For the soup

• 2 large carrots, chopped

• 2 celery stalks, chopped

• 1 onion, diced 

• 2 cloves garlic, minced

• 2 32 oz. chicken broth 

• 3 cups kale or spinach 

• salt and pepper

• olive oil

• gluten free orzo (I used banza) 

How to do it: 

1. In a large pot drizzled with olive oil, add carrots, celery, onion and let soften for 5 minutes 

2. Add in minced garlic and season with salt and pepper

3. Pour in both containers of chicken broth to the pot, cover and bring to a boil

4. While the soup is cooking, combine ground chicken, egg, cheese, bread crumbs, oregano, salt and pepper

5. Once the broth is boiling, remove lid and roll into small meatballs (~½ inch in size) and carefully drop into soup

6. Cover and let cook for ~10 minutes or until meatballs are cooked

7. Add in kale and remove from heat 

8. Cook the orzo separately as gluten free orzo absorbs liquid. Add this in as you serve

9. Enjoy!