Whole30 Italian Wedding Soup

Whole30 Italian Wedding SoupIt’s cold and rainy in Dallas, which calls for another soup recipe. BUT, not just any soup recipe! Today, I recreated an Italian Classic, Wedding Soup, and gave it a Whole30 makeover because, well, that’s what I do. So enjoy my Whole30 Italian Wedding Soup!

So, I had to know– why is it called ‘Wedding Soup’? So, my good old friend Wikipedia told me: the name of the soup literally means “Married Soup” (in Italian culture) as a reference to the flavor produced by the combination/”marriage” of greens and the broth. Typically, the soup is a hearty blend of meatballs, broth, leafy greens, some veggies, and pasta. To clean it up a bit, I created and baked the Whole30 compliant meatballs, then dropped them in a delicious, leafy green broth (sans pasta).Whole30 Italian Wedding Soup


This Whole30 Italian Wedding Soup is absolutely delicious and one the whole family will enjoy!! I love how easy it is to prepare and it freezes well, too! Enjoy!

Whole30 Italian Wedding Soup
Serves 8
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Total Time
1 hr
Total Time
1 hr
For the Meatballs
  1. 1 lb. ground beef
  2. 1/2 lb. ground pork
  3. 1/2 lb. ground veal
  4. 1 tsp. kosher salt
  5. 1/2 tsp. black pepper
  6. 1 large egg, lightly beaten
  7. 2 cloves garlic, minced
  8. 3 tbsp. freshly chopped parsley
  9. 1/4 cup almond flour
For the Soup
  1. 2 tbsp. olive oil
  2. 1/4 tsp. crushed red pepper flakes (optional)
  3. 1 1/4 cup diced yellow onion (about 3/4 onion)
  4. 1 1/4 cup loosely diced celery (4 stalks)
  5. 1.5 cup loosely diced carrots (3 large carrots)
  6. 4 cloves garlic, finely chopped or minced
  7. 8 cups chicken broth
  8. juice of 1/2 lemon
  9. 5 cups dark, leafy greens (escarole, spinach, swiss chard, or kale)
  10. kosher salt, to taste
  11. black pepper, to taste
  12. 1/4 cup freshly chopped parsley
  13. 1/2 tsp. dried oregano
  1. Preheat oven to 350 degrees.
  2. In a bowl, combine all of the 'for the meatballs' ingredients. Using your hands, gently combine.
  3. With a melon baller or a teaspoon, drop ~1 - 1 1/4 inch balls onto a parchment paper lined baking sheet (or 2). Using your hands, go back through and roll the meatballs into round circles, they don't have to be perfect.
  4. Place in oven and bake for 30 minutes, or until cooked through and lightly browned. Set aside until soup is ready.
  5. Meanwhile, for the soup, heat olive oil over medium high heat in a dutch oven or large soup pot.
  6. Add the onions, celery, carrots, red pepper flakes, and garlic. Season with a little salt and pepper, and saute until softened, about 5-7 minutes.
  7. Add the chicken broth and lemon juice and bring to a boil. Then, reduce heat to a low simmer (medium-low heat or low heat depending on your stovetop).
  8. Add the parsley, oregano, and the leafy greens. Stir until just wilted.
  9. Add the cooked meatballs into the soup, taste and add salt and pepper, to taste.
  10. Ladle soup into bowls, garnish with a little fresh parsley and red pepper flakes, if desired.
  11. Enjoy!
Adapted from Ina Garten
Adapted from Ina Garten
The Defined Dish https://thedefineddish.com/

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