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+ servings
bowl of meatball soup with spoon and fresh herbs sprinkled on top

Paleo Meatball Soup

This Paleo meatball soup is an adaptation of one of my favorite wintertime meals, Italian Wedding Soup made with a combination of ground beef and pork, onion, carrots, celery and spinach in a light chicken broth.  
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Refrigeration Time 2 hours
Total Time 2 hours 45 minutes
Servings 8
Calories 328kcal
Author Amee


  • For the meatballs:
  • 1 lb grassfed lean ground beef 90% lean or leaner
  • 1 lb ground pork
  • 2 eggs
  • 1 ½ tablespoon sweet onion very finely minced
  • 1 teaspoon garlic powder
  • 1 tablespoon minced parsley dried is fine1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • For the Soup:
  • 2 tablespoon extra virgin olive oil
  • 1 cup sweet onion diced
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 tablespoon garlic minced
  • 1 bay leaf
  • 8 cups chicken broth
  • 3 cups baby spinach leaves trim off stems
  • salt and pepper to taste


  • Mix all meatball ingredients together in a large bowl.
  • Get in there and work it with your hands...don't be scared to get messy.
  • Roll balls slightly smaller than the size of a golf ball and place on a parchment lined sheet pan. Cover and refrigerate for several hours or overnight.
  • Sweat onions, garlic, carrots and celery in olive oil in a large covered pot for 10 minutes on medium heat, stirring occasionally.
  • Deglaze your pot with chicken broth and add your bay leaf, salt and pepper.
  • Bring to a boil and reduce heat.
  • Simmer for 10 minutes.
  • Add the meatballs to the pot (they will cook in the soup and remain nice and tender.
  • Cook meatballs for about 15-20 minutes in the simmering soup then add the spinach and cook until just wilted.


  • Don't overmix - You want to mix the meatball ingredients thoroughly without fussing with it too much.
  • Small vs. large meatballs - I like to roll the meatballs reasonably large (a little smaller than golf ball size), but that is a personal preference. This recipe makes about 34 meatballs with a standard cookie scoop.
  • Boil the meatballs - Don't hesitate to drop raw meatballs directly into your soup. Cooking them this way makes them super soft and tender.
  • Add spinach at the end - Wait until the soup is finished to add the spinach leaves. The hot broth will gently wilt the leaves, making them soft and tender.
  • Serving - I love enjoying this cozy soup with freshly grated parmesan, a squeeze of fresh lemon, and a slice of crusty bread. YUM.


Calories: 328kcal | Carbohydrates: 6g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1268mg | Potassium: 729mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3854IU | Vitamin C: 23mg | Calcium: 63mg | Iron: 3mg