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Paleo Whole30 Italian Wedding Soup



  • 1 pound ground beef
  • 1 pound ground pork
  • 1 1/2 teaspoons salt
  • pepper
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup chopped green onion
  • 1 tablespoon garlic oil
  • 1 tablespoon gelatin


  • 6-7 cup 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


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 1/2 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.