Healthy Italian Wedding Soup

This Healthy Italian Wedding Soup is the perfect cozy, easy dinner. Paleo, whole30 and low carb - this soup can be made in the crockpot or on the stove!

Prep Time15

Cook Time45

Total Time1

Servings: people

Calories: 210kcal

Ingredients

For the Meatballs:

1 lb ground turkey
1 cup spinach chopped
3 tablespoons coconut flour
1 egg
2 tablespoons fresh parsley
2 tablespoons fresh basil
1/4 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon garlic chopped finely

For the soup:

1 tablespoons olive oil
1/2 tablespoon garlic chopped finely
1/2 cup onion chopped
1 cup celery chopped
2 cups carrots sliced in small circles
1 tablespoon fresh rosemary chopped finely
2 bay leaves
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes optional
64 oz chicken stock (2 quarts)
2 cups spinach chopped, off to the side
2 cups zucchini noodles, rice, or pasta chopped, off to the side

Instructions

StoveTop Instructions

Preheat oven to 450
In a bowl mix together all ingredients for meatballs until combined.
On a lined cookie sheet (I use parchment paper), drop 1/4 inch round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!
Bake meatballs for 10 minutes, until golden brown.
While meatballs are cooking, in a large pot, heat olive oil. Add onions, celery, garlic + carrots. Sauté for 5 minutes until onions start to soften.
Add cooked meatballs, remaining spices, and chicken stock to the pot. Do NOT add the chopped spinach + zucchini noodles to the pot! Cook the soup on high for 30 minutes.
Once soup is cooked, stir in chopped spinach + serve over zucchini noodles, rice or pasta of choice.

Crockpot Instructions

Preheat oven to 450.
In a bowl mix together all ingredients for meatballs until combined.
On a lined cookie sheet (I use parchment paper), drop 1/4 inch round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!
Bake meatballs for 10 minutes, until golden brown.
While meatballs are cooking, in a large pot, heat olive oil. Add onions, celery, garlic + carrots. Sauté for 5 minutes until onions start to soften. (Optional, but recommended). Add to the crockpot base once cooked.
Add cooked meatballs, remaining spices, and chicken stock to the crockpot. Do NOT add the chopped spinach + zucchini noodles to the pot! Cook the soup on low for 6-8 hours or high for 4-6 hours.
Once soup is cooked, stir in chopped spinach + serve over zucchini noodles, rice or pasta of choice.

Instant Pot Instructions

Preheat oven to 450.
In a bowl mix together all ingredients for meatballs until combined.
On a lined cookie sheet (I use parchment paper), drop 1/4 inch round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!
Bake meatballs for 10 minutes, until golden brown.
While meatballs are cooking, set your instant pot to sauté for 5 minutes. Add onions, celery, garlic + carrots. Sauté for 5 minutes until onions start to soften.
Add cooked meatballs, remaining spices, and chicken stock to the instant pot. Do NOT add the chopped spinach + zucchini noodles to the pot! Set the instant pot to sealing and Pressure cook for 7 minutes. Allow the soup to natural release for 20 minutes, than quick release any remaining pressure.
Once soup is cooked, stir in chopped spinach + serve over zucchini noodles, rice or pasta of choice.

Notes

Can you make this Whole30 Italian Wedding Soup in the crockpot/slow cooker?

Yes, you can make this soup in the crockpot. Add cooked meatballs + all soup ingredients in the crockpot and cook on low for 6 hours. (You can give your veggies a quick sauté before adding to the pot if you have time, but if not - don't worry about it!)

Nutrition