Posted by https://lexiscleankitchen.com/paleo-italian-wedding-soup/
Paleo Italian Wedding Soup
Studded with meatballs and filled with veggies, this Italian Wedding Soup is a lightened up take on the classic. This hearty soup is family friendly and would make great leftovers. Opt to make it lower carb by skipping any added pasta, or go ahead and make it the classic way with your favorite pasta shape.
Prep Time 10 minutes Yield4-6 CuisineGluten-free
Cook Time 25 minutes Recipe Type:Soup Difficulty:Easy
Preheat oven to 350ºF and lightly grease a rimmed baking sheet.
Add ground meat, egg, almond flour, parmesan cheese, garlic powder, herbs, salt and red pepper flakes to a large bowl and mix together until fully incorporated. Roll meat mixture into 1-½” balls (about 3 tablespoons each) and place on the rimmed baking sheet.
Bake for 15 minutes, or until the meatballs are fully cooked through to a temperature of 165ºF degrees.
Meanwhile, make the soup: Heat oil over medium heat in a large dutch oven. Once hot, add carrots, garlic, celery, onion and salt and pepper and cook until beginning to soften about 10 minutes.
Add in greens and cook until they are wilted.
Pour in chicken stock, bring up to a boil and then lower heat to a simmer for 10 minutes. If adding pasta, this is when you would add it here depending on the shape of pasta. Add in cooked meatballs and simmer for 5 more minutes.
Add in herbs, parmesan cheese and season to taste with additional salt and pepper.
If turkey or chicken meatball mixture is difficult to work with, you can chill the mixture in the freezer for about 5 minutes or so, or you can use a cookie scoop to scoop the mixture. Also, using wet hands or even food safe gloves makes working with the ground turkey / chicken mixture easier.
Omit cheese for Whole30 and Paleo friendly.
This soup is a great meal prep option and even freezes well.