Gluten-Free Italian Meatball Soup

Also known as a "Italian Wedding Soup". In a crock pot this recipe produces a flavorful, firm meatballs in a delicious soup that works great for those bone chilling days. Great for lunch or dinner. Is served with fresh Italian bread and topped with grated Parmesan cheese.  

Ingredients

1 lb. lean mini sized meatballs (beef, turkey, or chicken)
4 quarts low or no salt chicken broth
2 medium carrots, chopped
1 large stalk of celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 bay leaves
1/2 teaspoon oregano, dried
Black pepper to taste
1 teaspoon lemon juice
10 oz. package frozen spinach, thawed
8 oz. Gluten-Free orzo, uncooked, or other tiny Gluten-Free pasta

Directions

Put the broth in the slow cooker to get hot while chopping the vegetables.

Add the carrots, celery, onion, garlic, seasonings and lemon juice.

Add the browned meatballs.

Then turn down the heat and cook until the carrots are very tender.

Squeeze the thawed spinach gently to remove excess liquid, and add with the pasta 20 minutes before serving.

Serve it with fresh Italian bread and grated Parmesan cheese on top

Seared Salmon and Summer Panzanella

My secret weapon is "Seared Salmon & Summer Panzanella with Corn, Shishito Peppers and Thai Basil". This traditional Tuscan salad combines corn, plum tomatoes and an heirloom cucumber, as well as two specialty ingredients: shishito peppers and Thai basil. Shishitos are sweet and generally mild, but about one in every ten is hot (so be careful)! Thai basil is a cooling, anise-like variety of the herb that perfectly completes the salad. Served alongside seared garlic salmon fillets is delicious.

Ingredients

Serves: 4
About 560 Calories
20-30 min.

4 Salmon Fillets

2 ears of fresh corn

1 large baguette

4 plum tomatoes

3 cloves garlic

2 seedless cucumbers

2 oz. Shishito peppers

1 ½ bunch Thai basil

3 oz. Castelvetrano Olives

3 ½ Tablespoons Red Wine Vinegar

2 shallots

Sea Salt

Fresh Black Pepper

Olive Oil

Directions

Pre heat your oven to 400 degrees F.

Rinse and dry the fresh vegetables.

Cut the baguette in half lengthwise.

Peel the garlic and set aside.

Remove and discard the husks and silks of the corn.

Cut the corn kernels off the cob; discard the cob.

Large dice the tomatoes.

Cut off and discard the ends of the cucumber; dice.

Remove and discard the shishito pepper stems; halve the shishitos on an angle.

Pick the basil leaves off the stems; discard the stems.

Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Peel and thinly slice the shallot; place in a bowl with the red wine vinegar.

Make Garlic Croutons:

Place the baguette halves on a sheet pan, cut sides up; drizzle with olive oil and season with salt and pepper.

Toast in the oven 8 to 10 minutes, or until golden brown and crispy.

Remove from the oven.

When cool enough to handle, rub the cut sides of the toasted baguette halves with the garlic clove; set garlic cloves aside.

Transfer to a clean, dry work surface.

Large dice the baguette halves.

Cook Corn:

While the baguette halves toast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Add the corn; season with salt and pepper.

Cook, stirring occasionally, 2 to 4 minutes, or until softened.

Transfer to a large bowl.

Cook Shishto Peppers:

In the pan used to cook the corn, heat 2 teaspoons of olive oil on medium-high until hot.

Add the shishito peppers; season with salt and pepper.

Cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides.

Transfer to the bowl of cooked corn.

Cook the Salmon:

Pat the salmon dry with paper towels; season with salt and pepper on both sides.

Mash garlic cloves, finely chop.

In the pan used to cook the shishito peppers, and garlic, heat 2 teaspoons of olive oil on medium-high until hot.

Add the seasoned salmon, skin sides down first.

Cook 3 to 5 minutes per side, or until lightly browned and cooked to your desired degree of doneness.

Make the Panzanella:

Add the garlic croutons, tomatoes, cucumber, olives and basil to the bowl of cooked corn and shishito peppers; season with salt and pepper.

Add the shallot-vinegar mixture and a drizzle of olive oil.

Toss to thoroughly combine and season with salt and pepper to taste.

Divide the cooked salmon and panzanella between 4 plates and serve.

Italian Meatball Soup

Also known as a "Italian Wedding Soup". In a crock pot this recipe produces a flavorful, firm meatballs in a delicious soup that works great for those bone chilling days. Great for lunch or dinner. Is served with fresh Italian bread and topped with grated Parmesan cheese.

Ingredients

1 lb. lean mini sized meatballs (beef, turkey, or chicken)
4 quarts low or no salt chicken broth
2 medium carrots, chopped
1 large stalk of celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 bay leaves
1/2 teaspoon oregano, dried
Black pepper to taste
1 teaspoon lemon juice
10 oz. package frozen spinach, thawed
8 oz. orzo, uncooked, or other tiny pasta


Directions

Put the broth in the slow cooker to get hot while chopping the vegetables.

Add the carrots, celery, onion, garlic, seasonings and lemon juice.

Add the browned meatballs.

Then turn down the heat and cook until the carrots are very tender.

Squeeze the thawed spinach gently to remove excess liquid, and add with the pasta 20 minutes before serving.

Serve it with fresh Italian bread and grated Parmesan cheese on top

Chunky Vegetables and Beef Italian Spaghetti Sauce

This great "Chunky Vegetables and Beef Italian Spaghetti Sauce" is one of our family's best kept secrets. Nothing brings good times and good friends together like delicious food made with love. The recipe can be used as a base sauce for a number of Italian recipes.

Ingredients

3 pounds 80% lean ground beef
2 (6 ounce) cans tomato paste
1 (28 ounce) cans tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1 large yellow onion, chopped

1 large bell pepper (red, green or yellow), chopped

1 package of Portabella mushroom
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 cup dry red wine
2 1/2 cups water  

Directions

In a large skillet on low-med heat add your olive oil and saute your onions, bell peppers, mushrooms for about 6 minutes,then add your crushed garlic,cook for 2 minutes longer. 

Combine with all the ingredients in a large crock pot.

Make sure you mix everything very well.

Cover and cook on medium heat for 6 to 8 hours.

Serve over pasta.

You Might Enjoy These Recipes

German Style Pot Roast

American Style Pot Roast

Old Fashioned Beef Stew

Barbecued Texas Chili Brisket

Easy Chicken Marsala

I cannot express what an amazing this "Easy Chicken Marsala"recipe is. I know you'll be making it again, and again and again.

Ingredients

1/2 cup all-purpose flour
1 tablespoon our Essence Seasoning
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon extra olive oil 
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala Wine

1/4 cup white cooking white
1 cup chicken stock
Sea salt and freshly ground black pepper
Chopped chives, garlic chives or parsley, for garnish

Directions

In a shallow bowl or plate combine the flour and Essence Seasoning and stir to combine thoroughly. 

Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. 

Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. 

Transfer to a plate and set aside. 

Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. 

Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. 

Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. 

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. 

Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. 

Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. 

Garnish with chopped chives and serve immediately over rice or pasta.