Paleo Whole30 Italian Wedding Soup
Servings: 8 servings
Calories: 342kcal
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 ½ teaspoons salt
- pepper
- 2 tablespoons chopped fresh parsley
- ¼ cup chopped green onion
- 1 tablespoon garlic oil
- 1 tablespoon gelatin
Soup
- 6-7 cups broth
- 2 cups chopped carrots
- 1 cup chopped green onion, about 2 bunches
- 1 teaspoon salt or to taste
- 4-5 cups chopped spinach
- hemp seeds optional
Instructions
Meatball Instructions
- Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
- In a large bowl, combine beef, pork, salt, pepper, parsley, green onion and garlic oil. Mix well. Sprinkle gelatin on mixture and incorporate well. This is what helps hold the mixture together.
- Scoop mixture into 1 ½ teaspoon balls, about 1 inch around. Roll and place on the parchment paper. You should get about 55 meatballs. Bake for 14 minutes.
Soup Instructions
- While the meatballs are baking, make the soup. In a large stock pot add the broth, carrots, green onion, and salt. Cook over medium heat until boiling. Once boiling, reduce heat to medium-low, cover and cook until carrots are tender, about 10 minutes.
- Add in the meatballs and spinach and cook 5 minutes.
- Optional but recommended: add 1-2 teaspoons of hemp seeds to each bowl of soup.
Notes
*if not needing low FODMAP then diced onion can be used in place of green onion and 3-4 garlic cloves can be added.
Nutrition
Calories: 342kcal | Carbohydrates: 7g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1540mg | Potassium: 545mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7288IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 2mg