Italian Wedding Soup (Paleo, Whole30, AIP)

5 from 1 reviews

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!



 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)



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.