I love a soup that feels like a warm hug, and this Gluten- and Dairy-Free Italian Stracciatella Wedding Soup is exactly that. It’s a comforting blend between an Italian egg drop soup and a classic Italian wedding soup, made with Vital Farms eggs, gluten-free meatballs, fresh spinach, and wholesome stelline pasta in a savory chicken and bone broth. Completely gluten-free, dairy-free, soy-free, and nut-free, it’s packed with flavor and perfect for weeknight dinners, family meals, or cozy meal prep.
The Inspiration
When I was growing up, my mom used to make me pastina with Parmesan and spinach whenever I wasn’t feeling well. Those bowls were warm, comforting, and exactly what I needed to feel better. I wanted to recreate that same cozy feeling, but make it a little heartier so it could stand alone as a full meal. That idea led me to this blend of Italian egg drop and Italian wedding soup, packed with gluten-free meatballs, fresh spinach, and wholesome stelline pasta.
To give the soup extra protein and make it more filling, I added Vital Farms eggs and meatballs. I also substituted nutritional yeast for the classic Parmesan, keeping it dairy-free while still giving it that rich, savory flavor. While this Italian American gal will always love the real deal, I was honestly surprised at how good it came out. It’s comforting, hearty, and full of flavor, perfect for weeknight dinners, meal prep, or whenever you need a bowl of cozy, gluten-free soup. If you’re looking for another warming, but hearty soup, try my Gluten & Dairy Free Creamy Chicken & Dumpling Soup!
Kitchenware you’ll need:
- Baking Sheets: A must for your meatballs!
- Cutting Board: A good cutting board goes a long way for cutting veggies.
- A good knife: To mince your garlic!
- Dutch Oven: I love cooking my soups in the dutch oven. The cast iron really allows the flavors to develop!
Additions and Substitutions: Gluten- and Dairy-Free Italian Stracciatella Wedding Soup
This Italian Stracciatella Wedding Soup is versatile and easy to customize while keeping it gluten-free, dairy-free, soy-free, and nut-free. Here are some ideas to make the soup your own:
- Pasta: Swap gluten-free stelline for other small gluten-free pasta like acini di pepe, orzo, or tiny shells. You can also try cauliflower rice or zucchini noodles for a lower-carb option.
- Protein: You can substitute the ground beef in the meatballs with ground turkey, chicken, or a mix of pork and beef. All options remain gluten-free and dairy-free.
- Vegetables: Add more veggies to boost nutrition and texture. Diced zucchini, green beans, or peas work well. Fresh kale or Swiss chard can replace or supplement the spinach.
- Cheese substitute: Nutritional yeast gives the soup a cheesy flavor without dairy, but if you’re not dairy-free, you can use Parmesan or Pecorino Romano for a classic taste.
- Broth: Use all chicken broth or a mix of chicken and bone broth depending on your taste preference and how rich you want the soup.
- Herbs and seasoning: Feel free to adjust Italian seasoning, garlic, or pepper to suit your taste. Fresh basil or parsley can also be added for extra flavor.
These substitutions and additions make this Italian Stracciatella Wedding Soup flexible, family-friendly, and perfect for weeknight dinners, meal prep, or cozy meals any time of year.
How to Make Gluten- and Dairy-Free Italian Stracciatella Wedding Soup
Follow these step-by-step directions to make a comforting, allergy-friendly Italian soup that blends the flavors of classic Italian wedding soup with Italian egg drop soup.
Step 1: Preheat the oven
Set your oven to 400°F. This ensures the meatballs bake evenly and hold their shape.
Step 2: Prepare the meatballs
In a large bowl, combine 1 pound of ground beef (or a mix of beef and pork), 1 teaspoon Italian seasoning, ½ cup gluten-free breadcrumbs, ½ teaspoon each garlic and onion powder, 1 teaspoon nutritional yeast, ½ teaspoon salt, and 1 egg. Mix thoroughly until fully combined.
Step 3: Shape and bake the meatballs
Line a large baking sheet with parchment paper and spray with 1 teaspoon olive oil. Form the meat mixture into 28–32 small meatballs, about 1 inch in diameter, and place them on the baking sheet. Bake for 12–14 minutes until the internal temperature reaches 160°F.
Step 4: Sauté the vegetables
While the meatballs bake, heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Add 3 cloves minced garlic, 1 package Trader Joe’s mirepoix (or ½ onion, 1 large carrot, 2 celery sticks, diced), and 1 teaspoon Italian seasoning. Sauté for 3–5 minutes until the vegetables are soft and fragrant.
Step 5: Add broth and bring to a boil
Pour in 32 ounces chicken broth and 20 ounces chicken bone broth. Bring the mixture to a boil. Keep extra broth on hand in case you want a thinner soup.
Step 6: Prepare the egg mixture
In a small bowl, whisk together 4 eggs and 2 tablespoons nutritional yeast. Set aside.
Step 7: Cook the pasta
Add 1 cup gluten-free stelline pasta to the boiling broth. Cook for 2–3 minutes less than the package instructions to ensure it finishes cooking with the eggs and meatballs.
Step 8: Add the egg mixture
Slowly pour the egg and nutritional yeast mixture into the soup while stirring constantly. This creates the signature Italian egg drop texture.
Step 9: Add meatballs and spinach
Gently stir in the baked meatballs and 3 cups fresh spinach. Simmer for another minute or until the spinach wilts and the pasta is fully cooked.
Step 10: Season and serve
Taste the soup and add salt and pepper as needed, keeping in mind the saltiness of your broth. Serve with extra freshly ground black pepper on top for added flavor. Enjoy a warm, comforting, gluten-free, and dairy-free meal!
Gluten- and Dairy-free Italian Stracciatella Wedding Soup
- Total Time: 1 hour
Description
Gluten- and dairy-free Italian Stracciatella Wedding Soup with meatballs, spinach, and gluten-free stelline pasta, the perfect allergen-friendly meal.
Ingredients
1 tsp olive oil spray
Meatballs:
1 lb ground beef, 85% lean (or a mixture of beef and pork)
1 tsp Italian seasoning
1/2 cup gluten-free breadcrumb
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp nutritional yeast
1/2 tsp salt
Soup:
1 cup gluten-free stelline (I use Jovial)
1 package Trader Joe’s mirepoix (or 1/2 onion, 1 large carrot, 2 celery sticks, diced)
32 oz chicken broth
20oz chicken bone broth (keep some extra in case it needs more liquid)
3 cups fresh spinach
2 tbsp nutritional yeast
1 tbsp olive oil
1 tsp Italian seasoning
3 cloves garlic
Salt and pepper to taste
Instructions
1. Preheat oven to 400 degrees F.
2. In a bowl, combine the meatball ingredients well.
3. Line a large baking sheet with parchment paper and spray with 1 tsp olive oil.
4. Divide the meat into about 28-32 meatballs and place on the baking sheet. Bake for 12-14 minutes until they reach 160F.
5. While the meatballs are baking, place the olive oil, garlic, mirepoix, and Italian seasoning in a Dutch oven or large pot. Sauté for 3-5 minutes to soften the veggies and let the flavors combine.
6. Add in the broth and bring to a boil.
7. In a bowl, whisk together 4 eggs and 2 tbsp of nutritional yeast. Set aside.
8. Once the soup is boiling, add in the pasta.
9. Once the pasta has been cooking for 2-3 minutes less than package instructions, slowly pour in the egg and nutritional yeast mixture, stirring the soup constantly while pouring in.
10. Add in the cooked meatballs and spinach. Let simmer for an additional minute or so until the pasta is cooked through.
11. Sample, then add in salt and pepper to taste. (It may not need much salt depending on the broth you use)
12. Top with more fresh ground black pepper and enjoy!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
FAQ: Gluten- and Dairy-Free Italian Stracciatella Wedding Soup
Is this soup gluten-free and dairy-free?
Yes! This recipe is completely gluten-free and dairy-free. Using gluten-free breadcrumbs and pasta, along with nutritional yeast instead of Parmesan, makes it allergy-friendly while still full of flavor.
Can I use other proteins for the meatballs?
Absolutely. You can substitute ground beef with ground turkey, chicken, or a mix of pork and beef. All options remain gluten-free and dairy-free.
Can I make this soup ahead of time?
Yes. You can prepare the meatballs and soup separately, then store in the fridge. Reheat the soup and add the meatballs just before serving for a quick, hearty meal.
Why do we add the egg and nutritional yeast mixture?
This creates the signature Italian egg drop texture, adding richness, protein, and a savory depth to the soup without using dairy.
Can I adjust the vegetables?
Yes. You can swap the mirepoix for fresh onion, carrot, and celery, or add extra vegetables like zucchini, peas, or kale. Spinach can also be substituted or supplemented with Swiss chard or kale.
Can I use Parmesan instead of nutritional yeast?
If you are not dairy-free, Parmesan or Pecorino Romano can be used for a more classic Italian flavor. Nutritional yeast is a great dairy-free alternative that keeps the soup creamy and savory.
What pasta can I use instead of stelline?
Any small gluten-free pasta works well, such as acini di pepe, orzo, or tiny shells. For a low-carb option, you can also use cauliflower rice or zucchini noodles.
How do I adjust the seasoning?
Feel free to adjust the Italian seasoning, garlic, salt, and pepper to your taste. Fresh herbs like parsley or basil can also be added for extra flavor.
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