Serves 6
65 min
Italian Wedding Soup
Recipe GLPR6d57d88ff027ed
A hearty, nourishing Paleo-friendly Italian soup built on a foundation of rich bone broth, tender grass-fed beef meatballs, and succulent chicken thighs, brightened with fresh vegetables and aromatic herbs. This one-pot meal is naturally gluten-free and Whole30-compliant, perfect for a satisfying dinner.
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Ingredients
1 gallon chicken bone broth
2 pounds ground grass-fed beef
1/4 cup adobo seasoning
5 skinless, bone-in chicken thighs
5 large carrots, chopped
1 head celery, chopped
1 head escarole, chopped
2 tablespoons dried oregano
salt to taste
black pepper to taste
Directions
In a small bowl, combine the ground beef with the adobo seasoning, mixing until evenly coated. Set aside.
Pour the chicken bone broth into a large pot and bring to a rolling boil over high heat.
Carefully add the 5 chicken thighs to the boiling broth along with the chopped carrots and celery. Return to a boil.
Using damp hands, roll the seasoned ground beef into small meatballs (roughly the size of walnuts) and gently drop them into the simmering soup. Once all meatballs are added, season the entire soup with dried oregano, salt, and black pepper to taste.
Bring the soup back to a gentle boil for 5 minutes, then reduce the heat to medium-low and cover. After 15 minutes, stir in the chopped escarole and continue simmering.
Continue simmering for an additional 30–45 minutes until the chicken thighs reach an internal temperature of 165°F when measured with a meat thermometer at the thickest part without touching bone. The meatballs will be cooked through and tender. Taste and adjust seasoning as needed. Serve hot.
