Vegetarian Paleo Italian Wedding Soup with Greens

Total time1 hr

Prep time25 min

Cook time35 min

Vegetarian Paleo Italian Wedding Soup with Greens

Tender, herb-flecked meatballs get their lift from almond flour and egg, seasoned with oregano, garlic powder, and onion powder, then baked until golden and cooked through. They land in a simmering pot of softened carrots and celery, fragrant with thyme and bay leaf, before curly kale gets stirred in at the end for a pop of color and a tender-crisp bite. A finishing shower of fresh parsley brightens every spoonful, and the whole pot comes together fast enough for a weeknight but feels like something special. It's a cozy, comforting bowl that fits neatly into a vegetarian rotation, and the meatballs hold their shape beautifully even after a good simmer. Make a double batch — this one disappears quickly.

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Ingredients

6 servings

For the meatballs

1 lb ground turkey
Ozo Plant-Based Ground Turkey
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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 tip
Use 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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