Paleo Italian Wedding Soup with Meatballs

Apparently it’s an Italian wedding tradition to serve meatball soup on the happiest day of their lives.  All I know is that this soup is hearty, flavorful and delicious, making it the best day of my life.  The fresh dill and spinach gives the soup a refreshing tone while your body craves every bite of zesty meatball that you get!

Paleo Italian Wedding Soup with Meatballs
Serves 6
A tasty paleo version of this traditional Italian wedding soup with meatballs.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
For the Paleo Italian Meatballs
  1. ¾ pound ground chicken
  2. ¼ pound ground chicken sausage
  3. 2/3 cup almond flour
  4. 2 garlic cloves, minced
  5. 3 tbsp fresh cilantro, chopped
  6. 3 tbsp almond milk
  7. 1 egg
  8. ½ tsp garlic powder
  9. ½ tsp salt
  10. ½ tsp black pepper
  11. ¼ tsp dried oregano
  12. ¼ tsp dried thyme
  13. ¼ tsp dried basil
For the Wedding Soup
  1. 10 cups chicken stock
  2. 2 tbsp olive oil
  3. 1 tbsp apple cider vinegar
  4. 1 tsp honey
  5. 3 garlic cloves, minced
  6. 1½ cup baby spinach, trimmed
  7. 1 cup onion, minced
  8. 1 cup carrots, diced
  9. ¾ cup celery, diced
  10. ¼ cup fresh dill, minced
  11. 1 tsp garlic powder
  12. 1 tsp dried cumin
  13. 1 tsp dried oregano
  14. 1 tsp dried basil
  15. salt and pepper to taste
To make the Paleo Italian Meatballs
  1. Preheat the oven to 350 degrees.
  2. Mix the ground chicken and ground chicken sausage together in a large mixing bowl.
  3. In a separate bowl, mix together the almond flour, garlic, cilantro, garlic powder, egg, salt, black pepper, oregano, thyme and basil. Combine with chicken mixture.
  4. Beat egg lightly, incorporate the almond milk and pour over chicken.
  5. Mix well and form 1-inch meatballs.
  6. Place on a foil-lined baking sheet and bake for 30 minutes until browned.
  7. Set aside to cool.
To make the Wedding Soup
  1. Sauté onions and garlic in olive oil over medium-low heat in a large pot for 2 minutes.
  2. Add carrots and celery along with the garlic powder, cumin, oregano, basil, salt and pepper.
  3. Stir in the chicken stock, apple cider vinegar and honey then bring to a boil and simmer for 10 minutes.
  4. Add the meatballs and fresh dill and simmer for an additional minute.
  5. Stir in the fresh spinach and add additional salt and pepper.
The Paleo Panda

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