Italian Wedding Soup (Paleo, Whole30, AIP)

The perfect cozy, easy winter meal, this Italian wedding soup is hearty, nourishing and so flavorful! Gluten-free, dairy-free, Whole30 and Paleo, this soup is a family favorite! 

I could easily eat soup everyday this time of the year, and this cozy, nourishing Italian wedding soup does not disappoint! It’s the perfect one pot meal for cold winter nights. The combination of Italian herbs, hearty, protein packed meatballs, chicken broth and veggies make this soup especially nourishing and comforting. And the best part, it’s simple to make, gluten-free, dairy-free, Paleo and will be loved by the whole family! 

What is Italian wedding soup?

Italian wedding soup is a classic Italian dish made with nourishing and cozy ingredients like broth, greens, beef and carrots. The term “wedding soup” comes from the Italian phrase “minestra maritata” which means “married soup,” and refers to the combination of flavors between the vegetables and the meat in the soup. Originally made with cheese, this version gets its slightly cheesy flavor from nutritional yeast. 

What makes this soup so good.

It’s nourishing. This soup is the perfect cozy winter meal and is packed with healing ingredients such as chicken broth, herbs, and fresh vegetables. It’s also gluten-free, dairy-free, Whole30 and Paleo.

Perfect for meal prep. Make a big batch at the beginning of the week for easy lunches or dinner!

Easy to customize Use what you have on hand by swapping turkey or chicken for the meatballs, spinach for the escarole etc! 

Ingredients you will need.

Chicken Broth

Ground beef and pork

Carrots

Escarole

Parsley

Onion

Garlic

Dried oregano

Arrowroot flour

Nutritional yeast

1 Egg (omit for AIP)

Salt and pepper

How to make Italian wedding soup?

Bake the meatballs. In a large mixing bowl, combine ground beef, ground pork, herbs, salt, pepper, nutritional yeast, and arrowroot flour. Mixing with your hands. Using a 1 teaspoon measuring spoon, scoop the meat mixture into about 40 1” meatballs. Place the meatballs on a baking sheet and bake at 400°F for 13-15 minutes until browned and cooked through. 

Chop the vegetables. While the meatballs cook, chop the onion, garlic, and carrots and tear the escarole into bite sized pieces. 

Saute. Heat the olive oil in a large stock pot and saute the onion, carrots and garlic for 7-8 minutes until soft. Add the chicken stock, and simmer for 20-25 minutes until carrots are cooked through.

Make the soup. Once carrots are cooked, add the escarole and meatballs, simmering until the escarole is wilted. Whisk the egg, and slowly pour into the soup, stirring in one direction. Serve immediately.

How long will this soup keep?

This recipe is great for meal prep and will store well in an airtight container in the refrigerator for up to 5 days, or in the freezer for 6 months. 

If you try this recipe be sure to leave a comment below and share a picture on instagram. I love to see what you’re cooking! 

Still Hungry? Try these recipes…

Warm Brussels sprouts and Delicata Squash Salad

Traditional Irish Lamb Stew

Comforting Chicken Pot Pie Soup

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Italian Wedding Soup (Paleo, Whole30, AIP)


  • Author: Molly

Description

The perfect cozy, easy winter meal, this Italian wedding soup is hearty, nourishing and so flavorful! Gluten-free, dairy-free, Whole30 and Paleo, this soup is a family favorite!


Scale

Ingredients

 For the meatballs:

1 lb ground beef      

1/2 lb ground pork

¼ cup arrowroot flour 

3 tablespoons chopped fresh parsley

1 tablespoon nutritional yeast    

1 1/2 teaspoons dried oregano

1 teaspoon salt

1/4 teaspoon black pepper

 

For the soup:

2 tablespoons olive oil        

1 large onion, diced           

3 large carrots, sliced        

3 cloves of garlic, minced

1 teaspoon salt

6 cups chicken stock

1 small head escarole

1 egg, beaten (omit for AIP)

 


Instructions

To make the meatballs:

In a large mixing bowl, combine ground beef, ground pork, herbs, salt, pepper, nutritional yeast, and arrowroot flour. Mixing with your hands. Using a 1 teaspoon measuring spoon, scoop meat mixture into about 40 1” meatballs. Place on a baking sheet and bake at 400°F for 13-15 minutes until browned.

 

To make the soup:

While the meatballs are baking, heat the olive oil in a large stock pot and saute the onion, carrots and garlic for 7-8 minutes until soft. Add the chicken stock, and simmer for 20-25 minutes until carrots are cooked through. Once carrots are cooked, add the escarole and meatballs, simmering until the escarole is wilted. Slowly add the egg, stirring in one direction. Serve immediately.

 

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