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Italian Wedding Soup whole 30


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  • Meatballs
  • 1 lb ground beef
  • 3 Tbsp cassava flour
  • 2 tbsp EVOO
  • 2 tsp each garlic powder and oregano
  • 1 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • SOUP
  • 2 Tbsp EVOO
  • 1 yellow onion, chopped
  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 1/2 tsp sea salt + tasting
  • 6 cloves garlic, minced
  • 7 cups chicken bone broth
  • 1 Tbsp apple cider vinegar
  • 1 large head escarole, chopped
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  • Chopped parley optional



Step 1

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

Meanwhile, make the soup. In a large pot on medium, heat oil. Add onion and cook, stirring occasionally, until tender. Add carrots and cook, stirring occasionally, until softened. Add celery, season with salt and cook, stirring occasionally. Add garlic and cook until tender.
Pour in the broth, increase heat to high and bring to a boil. Reduce heat to medium and add meatballs, partially cover and simmer for 10 minutes. Stir in vinegar.
Just before serving add in escarole and pepper flakes. Stir in until just wilted. Season with additional salt and pepper; garnish with parsley.


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