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.
1tablespoonminced parsleydried is fine1 teaspoon freshly ground black pepper
For the Soup:
2tablespoonextra virgin olive oil
3cupsbaby spinach leavestrim 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.