Low Sodium Paleo Italian Wedding Soup with Greens

Total time1 hr

Prep time25 min

Cook time35 min

Low Sodium Paleo Italian Wedding Soup with Greens

Tender turkey meatballs, seasoned with parsley, oregano, garlic, and onion, get baked until golden before landing in a simmering pot of chicken broth alongside softened carrots and celery. Curly kale stirred in at the end wilts down to a tender, bright green finish, giving the whole bowl a fresh, herby lift. It's a cozy, veggie-packed soup that comes together in one pot with minimal fuss, and the almond flour in the meatballs keeps things Paleo-friendly through and through. Every component here is simple and traceable, from the broth to the greens to the herbs sprinkled on top, so you know exactly what's going into your bowl. This one's a great pick for anyone watching their sodium intake closely, since you're fully in control of how much seasoning goes in at the table. Ladle it up hot and finish with a scattering of fresh parsley for a comforting, wholesome meal any night of the week.

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Ingredients

6 servings

For the meatballs

1 lb ground turkey
Jennie-O 90% Lean Ground Turkey Kroger 85% Lean 15% Fat Ground Turkey Simple Truth Natural 93% Lean 7% Fat Ground Turkey HONEYSUCKLE WHITE 93% LEAN 7% FAT ground turkey Kroger 85% Lean Fresh Ground Turkey
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¼ cup almond flour
1 large egg
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the soup

2 tbsp olive oil
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
8 cups chicken broth
1 tsp dried thyme
1 bay leaf
4 cups curly kale, stems removed and leaves roughly torn
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

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 turkey, almond flour, egg, parsley, oregano, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork. Roll into balls about 1 inch in diameter (roughly 30–32 meatballs) and arrange in a single layer on the prepared baking sheet.

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