12.19.17

Whole30 Italian Wedding Soup

Whole30 Italian Wedding Soup

It’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

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

Whole30 Italian Wedding Soup
Serves: 8 people
Print
5 from 5 votes
Total Time1 hr

Ingredients

FOR THE MEATBALLS:

  • 1 lb. ground beef
  • 1/2 lb. ground pork
  • 1/2 lb. ground veal
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 3 tbsp. freshly chopped parsley
  • 1/4 cup almond flour

FOR THE SOUP:

  • 2 tbsp. olive oil
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 1 1/4 cup diced yellow onion (about 3/4 onion)
  • 1 1/4 cup loosely diced celery (4 stalks)
  • 1.5 cup loosely diced carrots (3 large carrots)
  • 4 cloves garlic, finely chopped or minced
  • 1 tsp kosher salt , or more to taste
  • 1/2 tsp black pepper , or more to taste
  • 8 cups chicken broth
  • juice of 1/2 lemon
  • 1/4 cup freshly chopped parsley
  • 1/2 tsp. dried oregano
  • 5 cups dark leafy greens (escarole, spinach, swiss chard, or kale)

Instructions

  • Preheat oven to 350 degrees.
  • In a bowl, combine all of the 'for the meatballs' ingredients. Using your hands, gently combine.
  • 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.
  • Place in oven and bake for 30 minutes, or until cooked through and lightly browned. Set aside until soup is ready.
  • Meanwhile, for the soup, heat olive oil over medium high heat in a dutch oven or large soup pot.
  • Add the onions, celery, carrots, red pepper flakes, and garlic. Season with salt and pepper, and saute until softened, about 5-7 minutes.
  • 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).
  • Add the parsley, oregano, and the leafy greens. Stir until just wilted.
  • Add the cooked meatballs into the soup, taste and add salt and pepper, to taste.
  • Ladle soup into bowls, garnish with a little fresh parsley and red pepper flakes, if desired.
  • Enjoy!

Notes

ADAPTED FROM INA GARTEN

 

11 Comments

  • Reply
    Katelyn Baker
    February 26, 2021 at 10:22 pm

    hi! i love all of your recipes. if you’re not Whole30 and want to add pasta, what type of pasta would you recommend and when would you add it in?

    • Reply
      Alex
      March 1, 2021 at 1:10 pm

      I would add ditalini or another small pasta, like orzo! I’d just do a cup but keep in mind the pasta will absorb some of the liquid, so you may want to add 1 -1.5 cups more broth 🙂

  • Reply
    Mariah
    February 17, 2021 at 1:38 am

    5 stars
    A very flavorful soup and so easy to prepare. I like it best with escarole and when I’m not on the whole 30, definitely make some pasta on the side to throw in – yum!

  • Reply
    Katie
    January 19, 2021 at 1:03 am

    5 stars
    Made this tonight and everyone loved it! Another hit from the Defined Dish!

  • Reply
    Sarah
    January 16, 2021 at 9:10 pm

    Could you make the meatball mixture a head of time and store in the fridge?

    • Reply
      Alex
      January 18, 2021 at 3:56 pm

      yes for sure!

  • Reply
    Amanda
    January 9, 2021 at 5:37 am

    5 stars
    So flavorful with minimal ingredients!

  • Reply
    Kelly Salmon
    January 7, 2021 at 9:23 pm

    5 stars
    As with all of Alex’s recipes, this was delish! A hit with the whole family and even better the next day.

  • Reply
    Linda Weiss
    December 31, 2020 at 12:14 am

    Question, why do you bake the meatballs instead of cooking them in the soup?

    • Reply
      Alex
      January 2, 2021 at 2:35 pm

      To ensure they hold their shape and get a brown.

  • Reply
    Carla Jean
    December 16, 2020 at 12:34 am

    5 stars
    So incredibly good! I made it with ground Turkey and lamb since that’s what I had on hand and it is so delicious and simple. Definitely a winter staple now.

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