By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 6
1046 cal · 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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
Italian Wedding Soup lands squarely in Charlotte's wheelhouse: chicken broth, ground beef, and chicken thighs are pantry and everyday proteins at every major chain, and escarole (the leafy green that defines this soup) appears year-round at Harris Teeter, Food Lion, Publix, and Kroger. The 65-minute stated time assumes broth is already made or that you're using boxed stock; if building from scratch, add 90 minutes, so budget accordingly for a weekend project or use quality store-bought broth to keep this weeknight-viable. Cost per serving hovers around $2 to $2.50 once you factor in the double-protein approach and fresh escarole, making it economical for a family of six. The real charm here is that it's a one-pot dinner that reheats beautifully—no fussiness, no last-minute assembly—and it feeds a table without constant attention.
Sign in or create a free account to add your review.
