Italian Wedding Soup

This recipe was adapted from Danielle Walker’s Against All Grain cookbook and has been voted a keeper recipe by all family members in my house.

While my husband and I were on the Whole 30 or when keeping paleo, we eat this as described below.  My kids enjoy this with some pecorino romano and a little pasta.


For the meatballs


  • 1/2 small yellow onion, finely chopped or grated
  • 1/3 cup fresh parsley, chopped
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tablespoon almond meal
  • 2 ½ teaspoons nutritional yeast (I found this at Whole Foods)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 pound ground beef
  • ½ pound ground pork

For the Soup

  • 1 tablespoon extra-virgin olive oil
  • 5 carrots, peeled and sliced
  • 5 celery sticks, sliced
  • 12 cups chicken stock
  • Salt and pepper to taste
  • ~1 lb fresh baby spinach or 1/2lb chopped kale (thick stems removed)


  • Combine all the meatball ingredients
  • Form the meat mixture into bite-sized meatballs and set aside
  • In a large stock pot on medium heat, add evoo, carrots, and celery and stir (~5 min)
  • Add the stock, salt and pepper, to the pot and bring to a boil over high heat
  • Once boiling, add the meatballs and cook through until they float (about 8 min)
  • Stir in the spinach until it wilts
  • Serve and enjoy!




2 thoughts on “Italian Wedding Soup

  1. Pingback: Whole 30 – Day 8 | Find the Time to Cook

  2. Pingback: Whole 30 – Day 10 | Find the Time to Cook

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