Zoodle Italian Wedding Soup

Italian Wedding Soup has always been one of my favorite soups, but since I've been gluten free, I haven't been able to find a good one anywhere. I finally found some inspiration online; to leave out the part with gluten (duh!) and replace it with veggie noodles! A lot of the italian wedding soup recipes that I've stumbled across in the past seem to be relatively complex and have a lot of steps; aka they require a lot of time (which, let's be honest, none of us REALLY have).

This one, however, is a game changer! It's really simple to put together, and in my opinion, does not require a lot of ingredients. It packs a ton of flavor, and is a light meal that won't bring with it a ton of calories. It's a great comfort food and a nice little trick to avoid that pasta if you're trying to! You could always add in a small amount of pasta if you still wanted some in it. I plan on eating this soup for lunch a few days this week! I found it serves approximately 4-5, so if you want a lot of leftovers I would consider doubling it!

// gluten free

ingredients:
for the meatballs...
1 package of 93% lean ground turkey
1 egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp oregano
sprinkle of Gillian's gluten free breadcrumbs
1/2 tbsp grated parmesan cheese

for the soup/broth...
1 large zucchini
7 cups gluten free chicken stock (I use Kitchen Basics)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp oregano
sea salt
fresh cracked pepper

directions: preheat oven to 350 degrees. in a large bowl, combine ground turkey, egg, spices, breadcrumbs, and cheese. mix until well combined. using a medium cookie scoop, portion out meatballs and roll with hands. place on a well-greased or lined baking sheet. bake for 30 minutes, or until cooked through. while the meatballs are cooking, bring the chicken stock to a boil with all of the spices, salt, and pepper. spiralize the zucchini, and snip the noodles (mine ended up being one big noodle, we don't want that!). when the meatballs are done, remove from the oven and add them to the broth. throw the zucchini noodles in for the last 3 minutes of cooking, then remove from heat and serve!

as always, if you try my recipes, tag me on instagram (@missnewfoodie__)or drop me a comment and let me know what you think! I love seeing if people love them as much as me!