Print the recipe for Healthy Italian Wedding Soup

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Healthy Italian Wedding Soup

Paleo, whole30 Italian Wedding Soup with meatballs and kale in a bowl
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 1 lb ground pork
  • 1 lb ground chicken
  • 1/2 cup grated carrots
  • 1/2 small yellow onion, grated, juices squeezed out with a kitchen towel
  • 2 eggs, slightly beaten
  • 2 tsp minced garlic
  • 1/4 cup minced flat leaf parsley
  • 1 tbsp fennel seeds
  • 2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 12 cups chicken stock
  • 1 bunch Italian kale, ribs removed, roughly chopped
  • 2 cups riced cauliflower, optional
  • grated parmesan cheese, optional
  • red pepper flakes, optional

Method

  1. In a large bowl mix together the pork, chicken, carrots, onion, eggs, garlic, parsley, fennel seeds, oregano, salt and pepper, until fully combined, set aside. You can use your hands or a stand mixer for this step.
  2. In a large pot bring the chicken stock to a boil over high heat. Use your hands (wet them to prevent sticking) to form 2-inch sized meatballs and drop them into the boiling broth one at a time. Due to the lack of breadcrumbs, they meatballs will be slightly wet/messy and that's just fine.
  3. Once all of the meatballs are added to the broth reduce the heat to medium-low and simmer for 10 minutes. Add the kale and cauliflower rice (if using) to the soup and simmer for 10 minutes longer. The meatballs are done when the internal temperature reads 165°F on an instant read thermometer.
  4. Serve the soup warm, topped with red pepper flakes and a little grated parmesan cheese, if desired.