GLUTEN FREE WEDDING SOUP

GLUTEN FREE WEDDING SOUP

 INGREDIENTS: WHOLE ROASTER CHICKEN

STOCK SPICES: 1/2 CUP CHICKEN BASE, 1 TSP SALT AND PEPPER, 1/4 CUP ITALIAN SEASONINGS, 1 TBS GARLIC POWDER, 1/4 CUP DRIED PARSLEY

MEATBALLS:  1 POUND GROUND PORK, 1/4 CUP OLIVE OIL, 1/2 CUP PARMESAN CHEESE, 1/4 CUP MINCED ONIONS OR 1 TSP ONION POWDER, 4 CLOVES CRUSHED GARLIC OR 1 TSP GARLIC POWDER, 1 EGG,  2 TBS WORCESTERSHIRE SAUCE, 1 TSP PEPPER, 1/4 CUP DRIED PARSLEY, 1/4 CUP BLOODY MARY MIX

SOUP: 4 CARROTS, 1 CUP CABBAGE, 2 CUPS BABY SPINACH, 2 CUPS ESCAROLE, 1 ONION, 2 CELERY STALKS

FILL A SOUP POT 1/2 WAY WITH WATER. ADD THE RINSED CHICKEN AND ALL THE SPICES. BRING TO A BOIL AND THEN SIMMER ON LOW - COVERED- FOR 3 HOURS.

WHILE IT'S COOKING MIX THE MEATBALLS AND START ROLLING! I PUT THEM ON A COOKIE SHEET UNTIL CHICKEN COMES OUT OF WATER.

REMOVE THE CHICKEN AND LET COOL.. 

CUT UP ALL THE VEGETABLES. YOU CAN SAUTE EVERYTHING BUT THE SPINACH AND ESCAROLE IN SOME LIGHT OLIVE OIL TO SOFTEN UP OR PUT EVERYTHING IN THE POT RAW. DEPENDS IF YOU LIKE YOUR VEGETABLES REALLY SOFT OR NOT. 

ADD VEGGIES AND MEATBALLS TO SOUP WATER. KEEP ON A SIMMER.

ONCE YOU CAN TOUCH IT, PEEL APART THE CHICKEN INTO SMALL PIECES AND PUT EVERYTHING BACK IN THE POT. BY THE TIME ALL THE CHICKEN IS ADDED, YOUR MEATBALLS WILL BE COOKED AND THE GREENS WILL BE SOFTENED.

IF YOU DIDN'T SAUTE THE VEGGIES, SIMMER FOR ONE HOUR. IF YOU DID, ONCE YOU ADD EVERYTHING TO THE POT AND THE GREENS ARE WILTED, YOU ARE READY TO GO!