Dairy Free Whole30 Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Checking the ingredient list, there's no cheese, cream, milk, or butter anywhere in sight — just a straightforward mix of pork, beef, egg, and almond flour for the meatballs, simmered in a savory chicken broth with tender carrots, celery, and garlic. Baking the meatballs first gives them a nice browned edge before they soak up flavor in the broth, and spiralized zucchini noodles stand in for pasta, keeping every bite light without sacrificing that classic comforting texture. Wilted escarole adds a slightly bitter, silky contrast that balances the richness of the meat, and a scatter of fresh parsley at the end brightens the whole bowl. It's a cozy, brothy dinner that comes together in under an hour and holds up beautifully as leftovers. This one is a genuinely solid pick for a dairy free table, no asterisks needed.

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Ingredients

6 servings

For the meatballs

1 lb ground pork
Private Selection Natural Duroc Ground Pork Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
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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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