Description
Italian wedding soup is a tradition in my family for all holidays. This paleo adaptation is just as yummy!
Ingredients
Scale
For the Meatballs
- 1/2 medium Yellow onion
- 1/2 cup chopped fresh parsley
- 1 large egg
- 1 clove of garlic
- 2 teaspoons of coconut flour
- 1 teaspoon of sea salt
- 1/4 teaspoon cracked pepper
- 1 pound ground beef
- 1/2 pound lean pork
For the Soup
- 1 tablespoon of extra-virgin olive oil
- 2 cups peeled and sliced large carrots
- 1 cup diced celery
- 10 cups of organic, paleo chicken stock
- 2 to 3 teaspoons of salt divided
- 1/4 teaspoon cracked black pepper
- 2 cups of shredded roasted chicken
- 3 cups of escarole
Instructions
Make the meatballs
- run the onion through the grating attachment of a food processor or grate with a box grater.
- Combine all the meatball ingredients.
- Using a small cookie scoop, form the meat mixture into bite size balls and place on a rimmed baking sheet.
- Cover and refrigerate until ready to use.
Make the soup
- Heat the olive oil in a large stockpot over med-high heat.
- Saute the carrots and celery for 5 mins
- Pour in the chicken stock, 2 teaspoons of salt, pepper and bring to a boil
- reduce the heat to medium and add the meatballs.
- Cover and cook for 8 minutes until the meatballs are cooked through and begin floating on the top.
- Stir in the chicken and escarole and cook for an additional 5 mins until the escarole is wilted.
- Season to tatste with the remaining teaspoon of salt.
- Prep Time: 20
- Cook Time: 19
- Category: Soup
- Cuisine: Italian