Pescatarian Whole30 Italian Wedding Soup
Total time1 hr
Prep time25 min
Cook time35 min
4.6(11)
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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