Do you ever get caught in a rut of making the same soups over and over because they are easy? Because I definitely do, which is why I started to brand out! Italian Wedding Soup is one of those soups I have always heard about, but never really tried to make. This recipe is hearty, delicious and a great change up on your regular soup!
There are tons of different versions of Italian Wedding Soup out there, but I took my own stab at a Whole30 and Paleo version. It typically has orzo or some sort of pasta, so I knew I was going to have to have a heart veggie. Typically this is potatoes for me, but I tried cauliflower rice instead. This was not a mistake! It adds the right texture and bulk without being overpowering. Of course, you can always add any kind of pasta you like if that works for you!
This recipe is great because it only takes about 30 minutes and uses many of the same ingredients as other soups you may enjoy. However, it is a little different! Feel free to mix up the meats, add different veggies and make it your own based on what you have in the fridge.
If you are looking for a side dish for this soup I really like having this Dairy-Free Caesar Salad with it!
Tips for Italian Wedding Soup:
- I like making my own cauliflower rice in the food processor so I can have larger chunks, however, frozen cauliflower rice works just fine!
- You can always add any pasta you like! Orzo is delicious, too!
- In this recipe, I used ground pork, but you can use ground turkey or any other meat you prefer.
- This makes quite a bit of soup, so save the extras for leftovers or in your freezer.
Italian Wedding Soup
Ingredients
Meatballs
- 1 lbs ground pork
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1/4 tsp red pepper flakes
- 1 egg
Soup
- 1 white onions
- 4 medium carrots
- 3 celery stalks
- 1 cup cauliflower rice
- 1 cup kale
- 1 tbsp avocado oil
- 1 tbsp garlic minced
- 2 quarts chicken broth
- 1 tbsp Italian seasoning
- 1/2 lemon juiced
- 1 tsp champagne vinegar or white wine vinegar
- 1 tbsp fresh parsley
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. While this is heating, combine all the meatball ingredients into a bowl. Mix until combined, but be sure not to over mix.
- Use a spoon or small ice cream scoop to form the meatballs. Place the meatballs on a sheet pan coating in non-stick spray. Place the pan in the oven and cook for 10 minutes.
- While the meatballs are cooking, heat a large pot to medium-high heat with 1 tbsp avocado oil. Put carrots, onions, and celery in and saute for 5 minutes.
- Add minced garlic, Italian seasoning, salt, pepper, chicken broth, vinegar, and lemon juice to the pan. Bring this to a boil- this should take about 10 minutes.
- When the meatballs are done add those to the soup pot. Then add kale and cauliflower rice to the pot. Simmer for another 10 minutes.
- Add fresh parsley to garnish, serve and enjoy!
