Winter is here, and it’s freezing cold outside…so we’re warming up this week with Italian Wedding Soup: a yummy, comforting soup that you’re going to love! Inspiration for this gluten free recipe courtesy of All Day I Dream About Food. If avoiding dairy, omit the parmesan cheese.

Italian Wedding Soup

Gluten Free | Makes about 6 servings



  • 1 lb ground beef
  • 1/2 cup almond flour
  • 1/2 cup grated parmesan cheese (omit for dairy free)
  • 1 tsp Italian seasoning
  • 3/4 tsp pink Himalayan salt
  • 1/2 tsp freshly ground black pepper
  • 1 large egg


  • 2 tbsp olive oil
  • 1/2 cup chopped yellow onion
  • 2 celery stalks, chopped
  • 1 tsp pink Himalayan salt
  • 1/2 tsp freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 6 cups organic chicken broth
  • 2 cups riced cauliflower
  • 2 cups packed spinach leaves
  • Additional salt and pepper to taste
  • Additional grated parmesan cheese for sprinkling (omit for dairy free)


  1. Prepare a baking sheet, lining with waxed paper.
  2. Combine the first seven ingredients in a large bowl, and mix well with your hands.
  3. Form into 1/2 inch meatballs, and place on prepared baking sheet. Refrigerate until time to add to the soup.
  4. Using a large pot, heat the olive oil over medium high heat and sauté the onions and celery with the salt and pepper until tender. Add the garlic and continue to sauté for another minute or two.
  5. Pour in the chicken broth, and stir in the oregano.
  6. Add the cauliflower and meatballs, simmering until the meatballs float to the top.
  7. Stir in the spinach, and cook for two or three minutes more until the leaves are wilted.
  8. Taste, and adjust seasonings, if needed. Serve in bowls and sprinkle on cheese, if using. Enjoy!

This will warm your heart as well as nourish your body. Give this recipe a try, and let us know how you like it in the comments below!

Be Well,

Donna Stephens, BCN, CNHP, LDHS