This Paleo Italian Wedding Soup is a healthy low carb spin on the traditional Italian soup. It's packed with lots of kale, onion, carrots and wispy egg plus juicy chicken meatballs all simmered in a light lemon chicken broth.
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.
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.