Italian Wedding Soup: Against All Grain - Meals Made Simple
  • For the Meatballs
  • ½ medium yellow onion
  • ⅓ cup chopped freshly parsley
  • 1 large egg
  • 1 clove garlic, minced
  • 1 tablespoon almond meal or 2 teaspoons coconut flour
  • 2 ½ teaspoons nutritional yeast
  • 1 teaspoon sea salt
  • ¼ teaspoon cracked black pepper
  • 1 pound ground beef
  • ½ pound lean pork
  • For the Soup
  • 1 tablespoon extra-virgin olive oil, ghee, or bacon fat
  • 2 cups peeled and diced carrots
  • 1 cup diced celery
  • 10 cups chicken stock
  • 2 to 3 teaspoons sea salt, divided
  • ¼ teaspoon cracker black pepper
  • 3 cups baby spinach
  1. Make the meatballs.
  2. Run the onion through the grating attachment of a food processor or grate with a box grater. Combine it with the remaining meatball ingredients.
  3. Form the meat into bite- sized meatballs and place on a rimmed baking sheet. Cover and refrigerate until ready to use.
  4. Make the soup. Heat the olive oil in a large stockpot over medium-high heat. Sauté the carrots and celery for 5 minutes.
  5. Pour in the chicken stock, 2 teaspoons of the salt and pepper and bring to a boil.
  6. Reduce the heat to medium and add the meatballs.
  7. Cover and cook for 8 minutes, until the meatballs are cooked through and begin floating to the top.
  8. Stir in the spinach and cook for an additional 5 minutes, until wilted.
  9. Season to taste, adding up to an additional teaspoon of salt.
Recipe by Sustainable Dish at