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Paleo Meatball soup recipe
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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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Amee

Ingredients

  • For the meatballs:
  • 1 lb grassfed ground beef
  • 1 lb free-range organic ground pork
  • 2 eggs
  • 1 1/2 tbsp very finely minced sweet onion
  • 1 tsp garlic powder
  • 1 tbsp minced parsley dried is fine1 tsp freshly ground black pepper
  • 1 tsp sea salt
  • For the Soup:
  • 2 tbsp extra virgin olive oil
  • 1 cup sweet onion diced
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 tbsp garlic minced
  • 1 bay leaf
  • 6 1/2 cups chicken broth
  • 3 cups baby spinach leaves trim off stems
  • salt and pepper to taste

Instructions

  • 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 10 minutes in the simmering soup then add the spinach and cook until just wilted.