Paleo Gluten Free Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Tender meatballs made from a blend of ground pork and beef get lifted with fresh parsley, oregano, and a touch of egg to hold everything together, then baked until golden and cooked through. They land in a deeply savory broth built from sautéed carrots, celery, and garlic, simmered in rich chicken broth until every vegetable turns soft and sweet. Ribbons of escarole wilt right into the pot at the end, adding a slightly bitter, leafy contrast to the hearty meatballs. It's the kind of soup that tastes like it simmered all day, with warm, rustic Italian flavor in every spoonful. This version is a great fit for a Paleo kitchen, delivering all the comfort of the classic without straying from whole-food ingredients. Serve it hot, straight from the pot, for a satisfying dinner any night of the week.

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Ingredients

6 servings

For the meatballs

1 lb ground pork
Private Selection Natural Duroc Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork Meyer 80% Lean 20% Fat Ground Pork, Gluten Free
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½ lb ground beef (80/20)
⅓ cup gluten free breadcrumbs
1 large egg
¼ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
½ tsp kosher salt
¼ tsp black pepper

For the soup

2 tbsp olive oil
3 medium carrots, peeled and diced
3 stalks celery, diced
3 cloves garlic, minced
10 cups chicken broth
1 cup gluten free small pasta (such as ditalini or orzo-style)
4 cups escarole, roughly chopped
1 tsp kosher salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

parmesan cheese, freshly grated, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground pork, ground beef, gluten free breadcrumbs, egg, Parmesan, parsley, oregano, salt, and pepper. Mix with your hands until just combined — do not overwork. Roll into 1-inch balls (you should get about 36) and arrange in a single layer on the prepared baking sheet.

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