Gluten Free Paleo Italian Wedding Soup with Greens

Total time1 hr

Prep time25 min

Cook time35 min

Gluten Free Paleo Italian Wedding Soup with Greens

Tender turkey meatballs, bound with almond flour and lifted with parsley, oregano, and garlic, hold together beautifully after a quick bake in the oven before they simmer their way to full flavor. The broth builds on sweet carrots and celery cooked down until soft, then simmered with thyme and bay leaf into something deeply savory. Curly kale gets stirred in at the end, wilting just enough to stay bright and tender without turning mushy. Every component here is straightforward and wholesome, from the hand-rolled meatballs to the vegetable-packed broth, making this a cozy, satisfying bowl that's easy to portion out for the week. It's a great choice to add into a gluten free meal rotation, especially on a chilly night when you want something warm and nourishing without a lot of fuss.

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Ingredients

6 servings

For the meatballs

1 lb ground turkey
¼ cup almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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
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

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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