Friday Eats: Glutten Free Addition

2 Mar

As you have all learned by now, I have none of my own material when it comes to cooking.  I take something I’ve eaten and try to recreate it at home.  Last weekend I was craving another Pittsburgh staple, Italian Wedding Soup.  I turned to my favorite comfort food blog and pulled up Brown Eyed Baker’s version. It is amazingly delicious and filling.

I wanted to recreate the dish in a slightly healthier way and it was AMAZING!  I omitted the pasta, however, I assume you could use glutten free pasta, whole wheat pasta or stick with whatever noodles use for you.   I also used ground chicken instead of ground beef and replaced oats for the bread crumbs and used flax meal instead of the eggs in the meatballs to increase the fiber.

Here you go:

Glutten Free Italian Wedding Soup
Completely Stolen from Brown Eyed Baker and just substituted ingredients.  I give full credit to http://www.browneyedbaker.com/ (The cover photo as of today is homemade snickers bars. DO not click on that link.  I repeat, do not click. You went and did it, didn’t you?  I know you people all too well.)

Meatballs:
1 lb. ground chicken
1 small onion finely chopped
1 tsp. salt
2 T. oats (note, not all rolled oats are glutten free.  If you’re trying to go straight glutten free, check the label)
1 tsp. basil
1.5 tsp.  parsley
2 tbs flax-seed meal mixed with 6 tbs. water:  1 tablespoon flax-seed meal and 3 tablespoons water. Whisk them together and let the mixture sit for about 5 minutes.

Combine all ingredients and shape into small (1/2″) meatballs.  If the meat balls aren’t sticking together add more oats. Refrigerate while you are preparing the rest of the dish (so they don’t fall apart later).

Shredded chicken: Place 1 lb of boneless, skinless chicken breasts into a stockpot and cover well with water.  Bring to a boil and boil until completely cooked – 15 minutes should do it.  Shred chicken and set aside.  Empty water from stockpot. Now onto the soup preparation…

Soup:
2 T. olive oil
1 small onion, diced
1/2 c. sliced carrots (approximately 2 carrots)
1/2 c. sliced celery (approximately 2 stalks)
1 clove minced garlic
12 c. chicken broth ( I used homemade vegetable stock instead)
Salt & pepper to taste (Remember if you used canned chicken broth, salt may not be needed.)

8 oz. fresh spinach

Add oil to stockpot.  Add onion, celery, carrot, and garlic, and cook until veggies are a little soft.

Add chicken broth and bring to a boil.  Turn heat down, cover and simmer for approximately 30 minutes.  Season to taste with salt and pepper.

Drop in meatballs and cook about 7 minutes.  If you’re adding pasta, do this now, and allow to cook for 6 – 7 more minutes. If not,  use the 6-7 minutes until the meatballs are cooked through.  Add spinach and cook for an additional 3 minutes.  Add the shredded chicken back into the pot.  Allow to simmer another 30 minutes or more.

*To prepare this in the crockpot, make the meatballs, add all of the ingredients EXCEPT the chicken, spinach and if using pasta, and cook on low for 6 hours.  Add the cooked shredded chicken, spinach and uncooked pasta in about 20 minutes before you prepare to eat. I guess you could cook the chicken in with the soup then at the end pull it out and shred it?  I guess.  Let me know if you try it.

 

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