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.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

We independently source all of the products that we feature on If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Prep Time
30 min
Cook Time
40 min
70 min




  • 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 (TRY: Simply Organic Crushed Red Pepper Flakes)
  • ¼ tsp ground black pepper
  • chopped fresh flat-leaf parsley, optional


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