Print Recipe
4.18 from 17 votes

Italian Wedding Soup

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dairy Free, Gluten Free, Grain Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings: 6

Ingredients

Meatballs

  • 500 grams ground chicken or turkey
  • 2 cloves garlic crushed
  • 1/3 cup parsley chopped
  • zest from 1 lemon
  • 1/4 cup almond flour
  • 1 egg
  • 1/4 cup grated onion
  • 1/2 tsp black pepper

Soup

  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic crushed
  • 1 large leek chopped
  • 2 carrots chopped
  • 10 cups chicken broth
  • 2 tbsp lemon juice
  • 2 cups curly kale roughly chopped
  • 2 cups tuscan kale (cavolo nero) roughly chopped
  • 2 eggs whisked
  • 1 tbsp parsley to garnish chopped

Instructions

Meatballs

  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking tray with parchment paper
  • Combine all of the ingredients for the meatballs in a bowl and work with your hands until everything is well mixed. 
  • Form the mixture into 1 1/2 inch meatballs, it should make approximately 16-20 balls. 
  • Place the meatballs on the baking sheet and bake them in the oven for 25 to 30 minutes until they are cooked through and slightly golden in colour. 

Soup

  • In a large pot or dutch oven heat the olive oil on medium heat. Add in the  diced onion, garlic, leeks and carrot and sauté for 5 minutes until soft. 
  • Add the chicken broth and lemon juice to the pot and bring to a gentle simmer. 
  • Add the kale to the soup along with the cooked meatballs. 
  • Increase the heat so that the soup is just gently boiling and using a fork slowly pour in the egg in a thin stream. Don't pour too quickly otherwise you will get chunky clumps of egg in the soup. If you are going to freeze the soup I recommend skipping this step and waiting to add the egg right before eating. 
  • Garnish the soup with parsley before serving.