PALEO ITALIAN WEDDING SOUP

Amazing, thats all I can say!

I made a large pot and it was all gone, devoured by myself and 2 kids with in 24 hours.

First let me give you a little background.  My 6 year old only eats; chicken noodle soup and italian wedding soup.  Well at least for the past 2 weeks.  I am talking breakfast, lunch and dinner. 

Oh and one day she did eat all of my Cilantro Lime Coleslaw with Fresh Dill with her soup for breakfast, lunch and dinner.

So I made my usual mom's turkey soup to satisfy her soup craving.  Egg noodles on the side in order to keep things paleo for me.  I use my homemade broth from the Christmas turkey.  It is a lot of work making perfect turkey soup! 

The entire pot of soup, gone 24 hours later! 

Dont get me wrong, I am so glad they all love my soups and they are so healthy,  but I can't keep up!

I do work a full time job people!  LOL I can't complain. 

My 6 year old loves Campbell's canned italian wedding soup. Personally I think its gross and tastes like a tin can.  However when I looked at the ingredients listed, I was surprised to see that it isnt that bad.  I was expecting to see chemical names, preservatives etc.  

After buying her a few cans, I thought to myself surely I can make a homemade paleo version that we all can enjoy!

I had to get the spices and flavouring just right, trying to mimic the Campbell's version but better.

I hope you enjoy this soup as much as we did!

Ingredients:

☆Meatball Meat (as much as desired depending on how many meatballs you want) I used about 1.5 cups 

Soup Ingredients:

2 cups sauted chopped kale, it should be fully cooked, soft and wilted. (I usually have kale sautéed on hand in fridge or freezer)

1 cup thin julienned carrots

1/2 cup very finely chopped celery

1/2 cup very finely diced sweet onion

6 cups homemade chicken broth (or organic low sodium)

2 Tbsp Basil
2 Tbsp oregano
2 Tbsp italian seasoning
1 Tbsp garlic powder
1 Tbsp onion powder
Sea salt
Pepper

INSTRUCTIONS :

A few days ago, when I made my amazing PALEO SLOW COOKER AVOCADO CILANTRO ITALIAN MEATBALLS, I set aside about 1.5 cups of the uncooked meatball meat to be used in this soup.

Preheat oven to 350 degrees, 

Take the meatball meat and roll it into tiny little round balls.  The smaller the better.  I dont but any binder (almond flour) in my meatballs except eggs and avocado,  so they dont form perfect balls but that's okay! 

Place the mini meatballs on a cookie sheet covered with parchment paper and set aside.

Now start the soup,

In a large stock pot, add all of the soup ingredients and bring to a boil.  Then reduce to simmer while the meatballs are cooking.

Place meatballs in the oven and bake for 20 minutes, rotating once half way.

Once meatballs are cooked, gently add them to the soup pot and simmer for 15 more minutes then serve!

Now to keep my daughter happy, I cooked a pot of Acini di peppe pasta to keep on the side and add into her bowl!