If I could eat this soup every single night, I would be the happiest person on Earth! My Comforting Italian Wedding Soup is a rich, delicious soup that's sure to satisfy even the pickiest eaters (trust me, with two little boys, I'm no stranger to picky eaters!) This recipe is gluten-free, dairy-free, and paleo-friendly, so it's truly perfect for everyone!
Ingredients
The Meatballs
- ¾ lb organic ground beef
- 2 tsp italian seasoning
- 1 clove garlic, crushed
- ½ cup gluten free bread crumbs
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tbsp chopped parsley
- 1 egg
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add ingredients for meatballs.
- Use your hands to incorporate the ingredients well.
- Form 16 small balls and place them on the baking sheet, then transfer to the refrigerator.
- Next, prepare the soup.
- Heat the olive oil. in a large pot on the stove over medium heat. Once hot, add the onion, carrots, celery, and garlic.
- Cover the pot and let everything cook and soften for about 8 minutes.
- Next, remove cover, and add the broth, oregano and salt/pepper, and bring to a gentle boil.
- Once boiling, add the pasta. Cook for about 7 more minutes, then gently drop in the meatballs.
- Cook 5 more minutes, add spinach, mix and turn off the heat. Serve and enjoy! Inspired by @thebeachhousekitchen
Calories: 322kcal | Carbohydrates: 28g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1312mg | Potassium: 522mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5837IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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