Low Sugar Whole30 Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

4.6

(11)

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Ingredients

6 servings

For the meatballs

1 lb ground pork
½ lb ground beef (85% lean)
1 large egg
3 tbsp almond flour
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 diced
3 stalks celery, diced
1 tsp garlic powder
8 cups chicken broth
½ tsp fine sea salt, plus more to taste
¼ tsp black pepper, plus more to taste
4 medium zucchini, spiralized or cut into thin noodles
4 cups escarole, roughly chopped

For serving

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

Instructions

1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground pork, ground beef, egg, almond flour, parsley, oregano, garlic powder, onion powder, salt, and pepper. Mix with your hands until just combined — stop as soon as no streaks of egg or flour remain.

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