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Soup: Paleo Italian Wedding Soup


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Rate this recipe 4.4/5 (5 Votes)
Soup:  Paleo Italian Wedding Soup 0 Picture


  • 1 lb. grass-fed ground beef
  • 2 eggs, slightly beaten
  • 4 T almond meal
  • 1 tsp. dried Italian seasoning
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 6 C chicken broth
  • 2 C fresh baby spinach
  • 1 C cauliflower (*riced cauliflower)
  • 1 C sliced carrots



Step 1

In a medium bowl, combine the ground beef, eggs, almond meal and spices... mix well. Form into small meatballs and set aside. In a large pot, heat broth to boiling. Stir in spinach leaves, carrots, cauliflower rice and meatballs. Cook at a slow low boil for about 15-20 minutes. Ladle into soup bowls and enjoy!

*Cauliflower rice: chop cauliflower into pieces and put through a food processor and shred for a rice-like consistency. I riced a whole head of cauliflower. The leftovers I put in a freezer bag for another time. It freezes great and is easy to thaw!


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