Gluten-Free Persian Wedding Soup
A warming Persian soup featuring tender spiced meatballs simmered with aromatic vegetables like fennel, carrots, and Swiss chard in a fragrant turmeric-infused broth. The combination of cumin, coriander, and cinnamon in the meatballs creates authentic Middle Eastern flavors, while the addition of pasta makes this a hearty, complete meal. Perfect for family dinners or when you want to use leftover meatballs in a new way, this comforting soup is served with fresh herbs and creamy yogurt for a satisfying finish.
Ingredients
- 1 medium onions, chopped
- 8 oz carrots, chopped
- 1 small bulb fennel, thinly sliced, green tops discarded
- 6 leaves Swiss chard, stems and leaves chopped separately
- 2 cloves garlic, chopped
- 2 Tbsp olive oil
- 1 tsp ground turmeric
- 6 cups stock, any type
- 3 oz gluten-free pasta, any small shaperegular pasta1:1none
contains gluten
- 20 Persian meatballs, approximate
- 2 tsp lemon juice
- 3 Tbsp flat-leaf parsley, leaves torn
- plain or Greek yogurt, for serving
- ¼ cup medium onions, finely diced or grated
- 1 eggs
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp ground cinnamon
- ¼ cup gluten-free panko breadcrumbs
- 1 lb ground beef, preferably 85-90% lean
- parchment paper, for baking
Instructions
- 1
Heat Dutch oven or large saucepan with oil over medium-high heat
- 2
Add onions, carrots, fennel, and Swiss chard stems to heated oil and saute until very tender and lightly browned, seasoning with salt as they cook
- 3
Add garlic and turmeric and stir until fragrant
- 4
Pour stock into pot and bring to a simmer
- 5
Stir in pasta, meatballs, and Swiss chard leaves when stock is simmering and cook until pasta is tender
- 6
Remove soup from heat and stir in lemon juice, then taste and season with salt and pepper
- 7
Divide soup between bowls and garnish with parsley and yogurt
Tips
Add water to the pan if vegetables start to look dry while sauteing to prevent burning
Save fennel tops for garnish by chopping them finely and sprinkling over the finished soup
Check pasta package directions for exact cooking time to avoid overcooking
Good to Know
Refrigerate for up to 3 days in airtight container
Meatballs can be made 1 day ahead and refrigerated
Serve hot with yogurt and fresh herbs
Common Mistakes
Don't overcook pasta to avoid mushy texture
Season vegetables as they cook to build flavor layers
Substitutions
contains gluten
FAQ
Can I freeze this soup?
Yes, freeze for up to 3 months but pasta may become softer when reheated. Consider adding fresh pasta when reheating.
What if I don't have fennel?
Substitute with celery for similar crunch and mild flavor, or add more carrots and onions for bulk.
Can I use pre-made meatballs?
Absolutely! Use any cooked meatballs you have on hand, adding them during the last 5 minutes to heat through.