Italian Wedding Soup

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Italian Wedding Soup

As an Italian I love this Paleo recipe version of Italian Wedding soup, my favorite soup! I don’t feel like I am missing anything with this Paleo soup as it has so many flavors and adding the swirl of eggs at the end really makes this Paleo soup extra special.

 

Ingredients

  • Meatballs Ingredients:
  • 1 small onion, minced
  • 1/4 cup italian seasoned bread crumbs or almond meal
  • 1 tablespoon of dried parsley
  • 1 teaspoon of dried oregano
  • 1 large egg
  • 1-2 garlic cloves, minced
  • 1 teaspoon sea salt
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Freshly ground black pepper
  • Olive Oil
  • Soup Ingredients:
  • 12 cups low-sodium chicken broth or homemade stock
  • 1 pound of escarole, cleaned and chopped
  • 2 large eggs
  • Salt and freshly ground black pepper

Directions

  1. To make the meatballs: Stir the first 7 ingredients in a large bowl to blend. Add in beef and pork and combine well.

  2. Either using a small melon scoop or measure about 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet or platter.

  3. Take your large pot and add a little olive oil. Heat the pan to medium/high. Drop in each meatball and brown for about 1 minute each side. Don’t cook the inside, just brown. Take out and put back on the baking sheet or platter.

  4. Wipe out the bottom of the pan with a paper towel and continue to keep the pan hot. Add in broth and bring to a boil. Carefully drop in meatballs and let simmer for at least 30 minutes to 1 hour. Then add in escarole.

  5. When you are almost ready to serve whisk 2 eggs in a small bowl and add to the broth and stir quickly but carefully. Let the eggs sit for a couple of minutes. Taste for salt and pepper.

  6. If you are using Parmesan cheese, after you ladle your bowl sprinkle a little on top of the soup!

     

    Cindy’s Note: You can use ground turkey for the meatballs. Also, I use other variations for example: If I have carrots and celery in the refrigerator then I will chop one of each and sauté in the pan then add the soup ingredients. You can also use spinach if you can’t find escarole.

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