Vegetarian Paleo Italian Wedding Soup with Greens
Total time1 hr
Prep time25 min
Cook time35 min
4.8(17)
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 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
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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