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
- Make the meatballs.
- Run the onion through the grating attachment of a food processor or grate with a box grater. Combine it with the remaining meatball ingredients.
- Form the meat into bite- sized meatballs and place on a rimmed baking sheet. Cover and refrigerate until ready to use.
- Make the soup. Heat the olive oil in a large stockpot over medium-high heat. Sauté the carrots and celery for 5 minutes.
- Pour in the chicken stock, 2 teaspoons of the salt and pepper and bring to a boil.
- Reduce the heat to medium and add the meatballs.
- Cover and cook for 8 minutes, until the meatballs are cooked through and begin floating to the top.
- Stir in the spinach and cook for an additional 5 minutes, until wilted.
- Season to taste, adding up to an additional teaspoon of salt.
Recipe by Sustainable Dish at https://sustainabledish.com/italian-wedding-soup-and-paleo-cookbook-giveaway-from-against-all-grain/
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