Go Back
–+ servings
Healthy Italian Wedding Soup in a white bowl on a grey background with a linen off to the right side.

Healthy Italian Wedding Soup

4.75 from 8 votes
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!
WW Freestyle Points 2
Prep Time : 15 minutes
Cook Time : 45 minutes
Total Time : 1 hour
Serves : 6 people
(hover over # to adjust)
PRINT

Ingredients

For the Meatballs:

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 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.

Video

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 Facts

Nutrition Facts
Healthy Italian Wedding Soup
Amount Per Serving (2 cups)
Calories 210 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 69mg23%
Sodium 193mg8%
Potassium 730mg21%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 5g6%
Protein 23g46%
Vitamin A 8996IU180%
Vitamin C 25mg30%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
Tried this recipe?Share it! Make sure to tag @thecleaneatingcouple or use #thecleaneatingcouple!