Paleo Italian Wedding Soup

Happy Savory Sunday! So, we lost an hour over night and Daylight Savings means Spring is actually upon us. What excites me most about this? It means new seasonal foods and more opportunity to photograph later in the day (heaven). Although I can basically taste Spring, it’s still not quite here yet. Even when it is, a light Spring soup is always good in my book. SAVORY SUNDAYSPaleo Italian Wedding Soup

Paleo Italian Wedding Soup

Paleo Italian Wedding Soup

Paleo Italian Wedding Soup



  • 1 lb. organic ground chicken or ground turkey
  • 1 egg
  • 1 tsp garlic powder
  • 1/2 tsp basil
  • 1/2 tsp parsley
  • 1 clove garlic, crushed
  • 1 tbsp almond meal
  • 1/2 tsp Himalayan sea salt, more to taste
  • Freshly ground pepper
  • Optional: 1 tsp red pepper flakes
  • Optional: 1 tbsp fresh parmesan cheese


  • 6 cups organic chicken stock (homemade or store-bought)
  • 2 cloves garlic, crushed
  • 1 tbsp extra-virgin olive oil (or sub grass-fed butter)
  • 2 large handfuls kale or spinach, chopped
  • 3 carrots, chopped
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 small bunch fresh basil, chopped
  • 1 small bunch fresh parsley, chopped
  • Himalayan sea salt, to taste
  • Freshly ground pepper, to taste
  • Optional: 1 tbsp fresh parmesan cheese


  • 1. Preheat oven to 350
  • 2. In a bowl combine meatball ingredients
  • 3. Line a baking sheet and grease
  • 4. Roll meat into balls of desired size (sometimes I like super tiny, sometimes big)
  • 5. Bake for 15 minutes or until fully cooked
  • 6. While cooking chop veggies
  • 7. In a pan heat oil and garlic, add onion, celery, and carrots; let cook 5 minutes or until translucent
  • 8. Add kale or spinach and cook until wilts
  • 9. Add broth and spices, bring to a boil then reduce heat and let simmer
  • 10. Taste and adjust spices as desired
  • Paleo Italian Wedding Soup

    Paleo Italian Wedding SoupWhat is your favorite Spring soup?

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