Italian Wedding Soup

We live in Pittsburgh, where Italian wedding soup is a household favorite. If you have trouble finding escarole at your grocer, you may substitute other sturdy greens such as kale or collard greens.

Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place the ground pork in a large mixing bowl, and season with the salt, pepper, garlic powder, onion powder, and oregano. Mix thoroughly to evenly combine.
  2. Roll the ground pork into 1/2-inch meatballs. Set them aside to add to the soup later.
  3. In a large soup pot, bring the Chicken Bone Broth to a boil.
  4. Add the chopped carrots and celery.
  5. Once the broth has reached a rolling boil, add the meatballs slowly and carefully. Adding too many cold meatballs at once will cool the soup.
  6. Allow the meatballs to boil for 10 minutes.
  7. Lightly chop the escarole, and add to the soup.
  8. Reduce the heat to low, cover, and simmer for 1 hour.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:30 minutes
  • cook:1 hour and 15 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:313
    Fat:24 g
    Carbohydrates:3 g
    Protein:19 g
    Calculated per serving.

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