Whole 30 Whole30 Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Italian wedding soup is one of those deeply comforting classics that feels almost impossible to recreate without pasta and parmesan — but this version pulls it off beautifully. The trick is in the swaps that actually work: almond flour binds the pork-and-beef meatballs just as well as breadcrumbs, and spiralized zucchini steps in for the orzo with a satisfying, slurpable texture. Baking the meatballs first means they hold their shape in the broth and develop a little color before they ever hit the pot. Carrots, celery, and a rich chicken broth build a savory base that tastes like it's been simmering all day, even on a weeknight. The escarole wilts into the soup in just a few minutes, adding a subtle bitterness that balances the richness of the meat perfectly. This makes six generous servings, so it's ideal for meal prep or feeding a crowd without anyone feeling like they're missing out on the real thing.

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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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