Italian Wedding Soup
This Italian wedding soup is warming, comforting and full of clean ingredients like homemade chicken meatballs, carrots, celery, onion, potatoes and kale. Perfect for those on a paleo, or whole30 reset.
Servings: 6 -8 servings
Calories: 120kcal
Ingredients
FOR CHICKEN MEATBALLS
- 1 pound Ground Chicken
- ¼ cup Red Onion minced
- 1 tsp Garlic minced
- 1 tbsp [Poultry Seasoning]
- Salt/Pepper to taste
FOR SOUP
- ½ cup Celery diced
- ½ cup Carrots diced
- 1 cup Onion diced
- 2 tsp Garlic minced
- 1 cup White Potato diced
- 3 cups Kale Leaves chopped
- 1 tbsp [Poultry Seasoning]
- 1 tbsp Fresh Thyme or 1 tsp dried
- 1 tbsp Fresh Rosemary chopped (or 1 tsp dried)
- 8 cups [Chicken Broth]
- 1 tbsp Avocado Oil
Instructions
- FOR CHICKEN MEATBALLS
- In a bowl, add ground chicken, onion, garlic and poultry seasoning and combine gently with hands until all ingredients are fully incorporated.
- Shape chicken meatballs into 1" balls with hands or use a melon baller to drop in the soup while it is boiling to cook all the way through.
- FOR SOUP BASE
- In a large pot, heat up 1 tbsp avocado oil over medium high heat. Add carrots, celery, onion and garlic and saute for about 5 minutes or until vegetables begin to soften.
- Stir in potatoes, thyme, rosemary, poultry seasoning, salt and pepper and continue to saute another 5 minutes.
- Add 8 cups of broth or stock to the pot and bring to a boil.
- Add in chicken meatballs and continue to boil for 15 minutes.
- Bring soup down to a simmer for 20 minutes or until chicken meatballs and potatoes are fully cooked through.
- Stir in raw chopped kale until fully wilted.
Nutrition
Serving: 1.5 cups | Calories: 120kcal