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Italian Wedding Soup
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
6
servings
Ingredients
Meatballs
1/2
medium
onion
yellow
1/3
cup
parsley
chopped
1
large
eggs
omit for AIP
1
clove
garlic
minced
2
teaspoons
coconut flour
2 1/2
teaspoons
nutritional yeast
1
teaspoon
sea salt
1/4
teaspoon
ground black pepper
omit for AIP
1
pound
ground beef
1/2
pound
ground pork
Soup
1
tablespoon
extra virgin olive oil
2
cup
carrot
peeled and diced
1
cup
celery
diced
10
cups
chicken broth
3
teaspoons
sea salt
divided
1/4
teaspoon
ground black pepper
omit for AIP
3
cups
spinach
Equipment
food processor
bakeware
cookware
Instructions
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.
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.
Nutrition
Calories:
442
kcal
|
Carbohydrates:
14
g
|
Protein:
34
g
|
Fat:
27
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
134
mg
|
Sodium:
3001
mg
|
Potassium:
873
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
15150
IU
|
Vitamin C:
21.5
mg
|
Calcium:
130
mg
|
Iron:
4
mg