I chose to make Italian Wedding Soup for 3 reasons. First of all it was chilly, and windy outside and soup is the perfect remedy for the cold winter months. Second I had close to the 10 cups of homemade chicken stock, the recipe calls for, patiently waiting in my freezer. And lastly, there is something about parsley and garlic that just makes me so happy.
Italian Wedding Soup is one of the recipes from Danielle Walker’s cookbook Against All Grain. Walker’s recipes are a collection of gluten-free, dairy-free and paleo meals all accompanied by beautiful, simple, clean photographs. One of my favorite aspects of the book are the make-ahead tips. Cooking Paleo and preparing most foods at home is a time commitment, so any tips and tools to increase productivity in the kitchen are most appreciated! Other recipes that look amazing include: Roasted Tomato and Shrimp Pasta, Cuban Pork Panini, Ropa Vieja, and Beef Stroganoff.
The soup turned out to be rich and satisfying. A one bowl, hearty meal perfect for keeping you and your family warm (and Danielle’s photo is much prettier than mine!)
- For the Meatballs
- ½ medium yellow onion
- ⅓ cup chopped freshly parsley
- 1 large egg
- 1 clove garlic, minced
- 1 tablespoon almond meal or 2 teaspoons coconut flour
- 2 ½ teaspoons nutritional yeast
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 1 pound ground beef
- ½ pound lean pork
- For the Soup
- 1 tablespoon extra-virgin olive oil, ghee, or bacon fat
- 2 cups peeled and diced carrots
- 1 cup diced celery
- 10 cups chicken stock
- 2 to 3 teaspoons sea salt, divided
- ¼ teaspoon cracker black pepper
- 3 cups baby spinach
- Make the meatballs.
- Run the onion through the grating attachment of a food processor or grate with a box grater. Combine it with the remaining meatball ingredients.
- Form the meat into bite- sized meatballs and place on a rimmed baking sheet. Cover and refrigerate until ready to use.
- Make the soup. Heat the olive oil in a large stockpot over medium-high heat. Sauté the carrots and celery for 5 minutes.
- Pour in the chicken stock, 2 teaspoons of the salt and pepper and bring to a boil.
- Reduce the heat to medium and add the meatballs.
- Cover and cook for 8 minutes, until the meatballs are cooked through and begin floating to the top.
- Stir in the spinach and cook for an additional 5 minutes, until wilted.
- Season to taste, adding up to an additional teaspoon of salt.
5 thoughts on “Italian Wedding Soup: Against All Grain – Meals Made Simple”
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Could you replace the spinach for Kale?
I usually mix and match greens, definitely replace if you prefer or only have spinach.
My husband and I absolutely love this recipe. He had been looking for an Italian Wedding Soup recipe for awhile and we tried this when we did our first Whole30 round together. We’re currently on round four and this is one we rush to every time and throughout the year whenever we’re craving soup. We always make a double batch so we can freeze some for later. Thank you!