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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 pound ground pork
  • 1 pound ground chicken
  • ½ cup grated carrots
  • ½ small yellow onion, grated, liquid squeezed out
  • 2 large eggs, lightly beaten
  • 2 teaspoons minced garlic
  • ¼ cup minced fresh flat-leaf parsley
  • 1 tablespoon fennel seeds
  • 2 teaspoons dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 12 cups chicken stock
  • 1 bunch Italian kale, ribs removed and roughly chopped
  • 2 cups riced cauliflower, (optional)
  • Red pepper flakes, for serving (optional)
  • Freshly grated Parmesan cheese, for serving (optional)

Method

  1. In a large bowl, combine the pork, chicken, carrots, onion, eggs, garlic, parsley, fennel seeds, oregano, salt, and pepper. Mix until fully combined.
  2. In a large pot, bring the chicken stock to a boil over high heat. Using wet hands, form 2-inch meatballs and drop them into the boiling broth one at a time.
  3. Once all of the meatballs are added, reduce the heat to medium-low and simmer for 10 minutes. Add the kale and cauliflower rice, if using, and simmer until the meatballs are cooked through and the internal temperature reads 165°F on an instant-read thermometer, about 10 more minutes.
  4. Ladle the soup into bowls and top with red pepper flakes and Parmesan, if desired.