Whole30 Italian Wedding Soup
Servings: 8 people
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