Paleo Whole30 Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Checking the ingredient list, everything here is already built for a Paleo kitchen — ground pork, ground beef, egg, and almond flour form tender, herby meatballs with no grain fillers in sight. The soup base leans on olive oil, carrots, celery, and a deeply savory chicken broth, simmered until the vegetables turn tender and fragrant. Zucchini noodles stand in for pasta, soaking up all that broth while ribbons of escarole wilt into the mix for a little bitterness and body. Baking the meatballs first keeps them firm and well-browned before they finish cooking in the broth, so nothing turns mushy or falls apart. It's a cozy, spoonable bowl that happens to fit a Paleo plate perfectly, with fresh parsley scattered on top for a bright finish.

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Ingredients

6 servings

For the meatballs

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