Italian Wedding Stew 1.jpg

Italian Wedding Stew

Italian Wedding Stew would traditionally be eaten with elbow macaroni but in my recipe, I’ve simply eliminated it and instead used “zoodles,” a zucchini noodle. These are versatile and can be made to fit your family. To make this a stew instead of a soup (or, as my very-non-Italian grandfather would call it: “schtoup”) we just add egg and more veggies. This thickens it up and makes it quite hearty.

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Italian Wedding Stew 1.jpg
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Italian Wedding Stew

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: Italian
Servings: 6 people
Calories: 636kcal
Author: AndreAnna McLean


For the soup base:

  • 3 tablespoons fat of choice lard, ghee, olive oil
  • 4 large carrots peeled and sliced
  • 4 celery stalks chopped
  • 1 large sweet yellow onion diced
  • 1-2 sprigs fresh flat-leaf parsley chopped, plus more for garnish
  • 4 quarts gluten-free chicken or vegetable stock
  • 1-2 medium zucchinis spiralized or sliced into ribbons with a peeler
  • 1 pound greens of choice spinach, escarole, kale, chard, etc., washed and roughly chopped
  • 3 large eggs beaten
  • Freshly grated Parmesan cheese for garnish

For the meatballs:

  • ½ pound lean ground beef
  • ½ pound ground Italian sausage sweet or spicy, depending on your taste
  • ½ pound ground veal or turkey
  • ¼ cup finely diced sweet yellow onion
  • 2 large eggs
  • 1 garlic clove minced
  • ½ cup freshly grated Parmesan cheese optional
  • 1 teaspoon kosher or fine sea salt
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup blanched almond meal


  • In a large soup pot on medium-low, melt the fat. Add the carrots, celery, onions and parsley and cook for about 5 minutes, stirring frequently. Add the stock and turn the heat to medium.
  • While this is coming to a boil, make the meatballs. Mix all meatball ingredients in the order listed and form them into balls. Place on a baking sheet or plate and set aside.
  • When the stock has come to a boil, add the zucchini noodles and greens and then slowly drop in the meatballs, one at a time, as to not splash and burn yourself. Bring back to a boil and cook for about 8 minutes or until the greens become tender and the meatballs are cooked through. Stirring in one direction, slowly drizzle in the eggs.
  • Serve in bowls and garnish with additional parsley and grated Parmesan cheese, if desired.


Nutrition Facts
Italian Wedding Stew
Amount Per Serving
Calories 636 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 13g65%
Cholesterol 240mg80%
Sodium 1222mg51%
Potassium 1760mg50%
Carbohydrates 26g9%
Fiber 6g24%
Sugar 8g9%
Protein 49g98%
Vitamin A 14845IU297%
Vitamin C 38.4mg47%
Calcium 322mg32%
Iron 7.3mg41%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Italian Magazine Meatballs Optionally Dairy Free Wedding Zucchini Noodles
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