Italian has been a theme in my household lately. There is something warm and loving about Italian food that speaks to my totally non-Italian soul. With the cold weather officially here, I'm sharing more and more soups, stews and cozy recipes that are like a warm hug on a cold day.
Italian wedding soup is a delicious wholesome dish which is typically filled with bread, cream and cheese. Not exactly Clean, though arguably delicious. In all honesty, my recipe is the best parts of this recipe without overfilling you or giving you a belly ache. Try it out.
There is a small bit of parmesan cheese in the meatballs, but I also give you a dairy free sub as well. Both are yummy.
TIP: this recipe makes about 8 servings. If you want to freeze it, don't add the spinach. When you defrost and reheat, then add spinach.
Paleo Italian Wedding Soup
- 1 LBS Ground Beef
- 1 LBS Ground Pork (or other)
- 1 Sweet Onion
- 2 Carrots
- 2 Garlic Cloves
- 1 8-ounce PKG Frozen Spinach
- ¼ Cup Grated Parmesan (optional sub: 1 egg + 1 TBS flour of choice)
- 48-ounces Chicken Broth
- 2 tsp Marjoram (optional)
- 2 tsp Oregano
- 1 TBS Kosher Salt
- ½ TBS Pepper
- 1 TBS Butter (or ghee)
- Turn oven on Broil High.
- In a bowl, combine 1 LBS ground beef, 1 LBS ground pork, ¼ cup grated parmesan, 1 tsp marjoram, 1 tsp oregano, 1 TBS salt, ½ TBS pepper.
- Make 12-16 meatballs and spread out on a baking sheet. Broil 10 minutes on one side, turn meatballs then broil another 5 minutes.
- Remove meatballs, transfer to a bowl and set aside. Do not wash the baking sheet.
- Dice 1 sweet onion and chop two carrots into rounds, place in a bowl together.
- Finely chop 3 garlic cloves, place in a small bowl.
- In a large pot, add the fat from the baking sheet plus 1 TBS butter or ghee and heat over medium-high heat.
- Add onions and carrots to the pot and sauté about 8 minutes.
- Add 1 tsp marjoram, 1 tsp oregano, salt and pepper to taste plus balance of the chopped the garlic to the pot. Sauté 1 minute.
- Add meatballs and 48-ounces of chicken broth. Bring to a boil, then reduce to a simmer for 20 minutes.
- Add frozen spinach to the soup, bring back to a boil, then simmer another 20 minutes.
- Transfer soup to 2 large containers with lids (or single servings as desired), cover and refrigerate.
- Portion out, reheat (either on stove or microwave) and serve.