Italian Wedding Soup

A high-quality bone broth in place of traditional broth not only makes this dish Whole30-compliant, but it also helps boost your immune system, treat leaky gut and improve joint health, thanks to the collagen it contains. This soup tastes even better the next day, so it makes a perfect weekday lunch.
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Italian Wedding Soup recipe

Italian Wedding Soup

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

MEATBALLS

  • 1 lb ground beef

    3 tbsp cassava flour (TRY: Otto’s Naturals Cassava Flour)

    2 tbsp extra-virgin olive oil

    2 tsp each garlic powder and dried oregano

    1½ tsp onion powder

    ½ tsp sea salt

    ¼ tsp ground black pepper

SOUP

  • 2 tbsp extra-virgin olive oil

    1 yellow onion, chopped

    3 large carrots, chopped

    3 stalks celery, chopped

    ½ tsp sea salt + additional to taste

    6 cloves garlic, minced

    7 cups chicken bone broth

    1 tbsp apple cider vinegar

    1 large head escarole, chopped

    ¼ tsp red pepper flakes, optional

    ¼ tsp ground black pepper

    chopped fresh flat-leaf parsley, optional

Preparation

1. Make meatballs: Preheat oven to 350ºF. Line a large baking sheet with parchment paper. In a large bowl, combine all meatball ingredients. Using an ice cream scoop, divide mixture into 24 1-tbsp portions. Gently roll between palms to form meatballs and place on baking sheet. Bake for about 15 minutes, until just cooked through.

2. Meanwhile, make soup: In a large pot on medium, heat oil. Add onion and cook, stirring occasionally, until tender, about 4 minutes. Add carrots and cook, stirring occasionally, until softened, 3 minutes. Add celery, season with salt and cook, stirring occasionally, for 2 minutes. Add garlic and cook, stirring, 2 minutes.

3. Pour in broth, increase heat to high and bring to a boil. Reduce heat to medium-low, add meatballs, partially cover and simmer for 10 minutes. Stir in vinegar.

4. Just before serving, add escarole and pepper flakes (if using). Stir until escarole is just wilted. Season with additional salt and black pepper. Garnish with parsley (if using).

TAKE IT TO GO: Warm on the stove in the morning and pack in an insulated container.

Nutrition Information

  • Serving Size: 1½ cups
  • Calories: 337
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 47 mg
  • Fat Content: 17 g
  • Fiber Content: 8 g
  • Protein Content: 28 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 587 mg
  • Sugar Content: 6 g
  • Monounsaturated Fat Content: 10.5 g
  • Polyunsaturated Fat Content: 1 g