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4.41 from 5 votes
Italian Wedding Soup
Prep Time
10 mins
Cook Time
20 mins

A paleo, keto, whole30 version of Italian Wedding Soup

Course: Soup
Cuisine: Italian
Keyword: keto, low-carb, paleo, whole30
Servings: 4 servings
Author: Julia
For the Meatballs:
  • 1 lb ground beef
  • 1 egg well beaten
  • 2 tsp dried oregano
  • 1 tsp onion powder
  • 2 cloves garlic minced
  • 1/2 tsp sea salt to taste
  • 2 Tbsp avocado oil for cooking
For the Soup:
  • 6 cups chicken broth
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1/3 cup white rice optional
  • 3 cups baby spinach chopped
  • 1/4 cup fresh parsley chopped
  • 3 stalks green onion
  • sea salt to taste
  1. Combine all ingredients for the meatballs in a mixing bowl. Use your hands to mash everything together until well-combined (Note: You can also complete this process using a stand mixer fitted with a paddle attachment). Form meatballs that are 1 to 2 inches in diameter and set them on a plate.

  2. Heat the oil in a large stock pot over medium heat. Wait until the oil is very hot before adding the meatballs.

  3. Carefully place meatballs in a single layer in the stock pot. Brown meatballs 1 to 2 minutes, then flip to brown the other side 1 to 2 minutes. (If necessary, do this in batches until all meatballs are browned (but not cooked through). If desired, drain the pot of any excess fat before continuing.

  4. Pour the chicken broth into the pot with the meatballs, along with the carrots, celery, and white rice. Cover, and bring to a full boil, then immediately decrease heat to a simmer. Cook covered 15 minutes, or until meatballs are cooked through and rice is cooked.

  5. Add the spinach, parsley, and green onion and cover. Cook until spinach has wilted, about 1 to 2 minutes.