This post may contain affiliate links. Please read our disclosure policy.
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).
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!
For another delicious Italian-style soup, try my Sausage, Fennel, and White Bean Soup!
Whole30 Italian Wedding Soup
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I made it my own rolling tinier meatballs, adding egg ribbons, and gluten-free orzo, then served it with grated vegan Parmesan. So nutritious, I could actually feel the nutrients being absorbed by my body- and so perfect to welcome the fall season!!
Glad you enjoyed it!!
Could I use all beef for the meatballs? Due to animal rights activists’ warrants, I can’t get my hands on veal anywhere locally.
yes, all beef is fine!
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?
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 🙂
would pearl cous cous work?
Yes you can add this if you are okay with it not being Whole30!
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!
Made this tonight and everyone loved it! Another hit from the Defined Dish!
Could you make the meatball mixture a head of time and store in the fridge?
yes for sure!
So flavorful with minimal ingredients!
As with all of Alex’s recipes, this was delish! A hit with the whole family and even better the next day.
Question, why do you bake the meatballs instead of cooking them in the soup?
To ensure they hold their shape and get a brown.
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.