Gluten-Free Italian Wedding Soup

Gluten, dairy, egg, yeast, and nitrite free -  Features sorghum, kale, ground flax seed, and ground turkey ingredients - ADHD diet - healthy

Gluten, dairy, egg, yeast, and nitrite free :: Features sorghum, kale, ground flax seed, and ground turkey ingredients

I’ve heard that kale is a super fantastic health food.  So I grabbed a large bag of it – too large – then needed to get rid of it before it went bad.  While I was brainstorming ways to use it up, I remembered a waiter at Olive Garden told us their Zuppa Toscana Wedding Soup had kale in it. I wondered if I could use it for Italian Wedding Soup, then found myself slightly obsessed with making it gluten-free.

Once I realized that boiled sorghum is very similar in size to the small pasta in regular Italian Wedding Soup, the rest was easy. To make the diet extra friendly for restrictive diets, I replaced the bread crumbs and eggs found in the meatball portion of the recipe with ground flax seed, which has qualities of both ingredients rolled into one.

This is not a particularly tough recipe, but it is a little time consuming. I wouldn’t recommend it on a busy evening. However it would be a fun recipe to make with a kid on a weekend, especially if they enjoy squishing ground meat between their fingers and making meatballs like my kiddo does. This recipe is a good excuse to spend quality time together. It took me about 30 minutes to roll the nickel-sized meatballs, but many hands make light work so it doesn’t have to take that long and it can be fun in the meantime. Plus you get plenty of leftovers.



  • 16 oz package ground turkey (or beef)
  • 12 oz package seasoned nitrite-free ground pork
  • 3/8 cups ground flax seed
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp parsley
  • 1/4 tsp garlic powder
  • 1/8 tsp pepper
  • 1/8 tsp ground marjoram
  • For spicier meatballs add 1/8 tsp ground cayenne pepper (not recommended for kids)


  • 64 oz chicken stock (I’ve found yeast-free at ALDI’s seasonally… Which I purchase in cartons…)
  • 32 oz water
  • 3 cups shredded kale
  • 2-1/2 cups cooked sorghum
  • 1 diced medium-large onion
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/8 tsp celery seed
  • 1/8 tsp ground marjoram
  • For more heat, add a pinch of ground cayenne pepper, stir, then add more to taste if needed. Cayenne pepper gets real hot and not very kid friendly in a big hurry.


  1. It is easiest to cook the sorghum ahead of time. To get 2-1/2 cups of cooked sorghum, boil 1 cup of dry rinsed sorghum in at least 3 cups of water. Reduce heat to low-medium and cover. Simmer for 50 mins-1 hour, then strain and rinse.
  2. Add all the broth ingredients to a large soup pot and bring to a boil.
  3. In the meantime, add all the meatball ingredients to a large mixing bowl and mix with hands.
  4. Create nickel-sized meatballs and set aside.
  5. When the broth reaches a boil, drop the meatballs into the pot one at a time. Tip: If the water starts to boil before you are done rolling meatballs, drop them into the boiling water as you roll them. They will cook quickly because they’re so small, and the ones that made it into the pot first won’t overcook.
  6. When all the meat has been dropped into the broth, reduce heat and simmer 10 minutes to make sure all meatballs have cooked thoroughly.
  7. Scoop and serve, allowing several minutes to cool.

If your diet allows, sprinkle Parmesan cheese on top.



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