Italian Wedding Soup

Amidst our Christmas cookie baking, my mom and I made this wonderful light and healthy soup. It is a great time of year to make something light that will fill you up and keep you warm. I made the recipe below as healthy as possible with the coconut flour and nutritional yeast but you can make it with regular all-purpose flour and Parmesan cheese if you prefer.






  • 1 lb. ground beef
  • 1/2 lb. lean pork or Italian sausage
  • 1/2 medium yellow onion
  • 1/3 cp. chopped fresh parsley
  • 1 large egg
  • 1 clove garlic, minced
  • 1 T. almond meal or 2 tsps. coconut flour (you can substitute regular flour 2 tsps.)
  • 2 1/2 tsps. nutritional yeast or 1/4 cp. grated Parmesan cheese.
  • 1 tsp. sea salt
  • 1/4 tsp. cracked black pepper


  • 1 cp. Acini di pepe pasta
  • 2 cps. peeled and diced carrots
  • 1 cp. diced celery
  • 10 cps. chicken stock (I used 5 cps. because I like my soup less liquidy.)
  • 2 tsp. sea salt
  • 1/4 tsp. cracked black pepper
  • 3 cps. baby spinach


  1. For the meatballs: Dice the onion then in a medium size bowl combine all meatball ingredients. Make sure ingredients are well mixed together.
  2. Form the meatball into bite size pieces and place on a large skillet on medium-high on the stove. Make sure to turn meatballs over and cook thoroughly.
  3. For the soup: Cook pasta according to package directions. When done, strain pasta and set aside.
  4. Saute the carrots and celery in about 1 inch water in a large stockpot over medium-heat on the stove until they are soft. Add water as needed.
  5. Reduce heat to medium add chicken stock, salt, pepper, spinach, pasta and meatballs to pot. Cook for 5 more minutes until the spinach is wilted.
  6. Season to taste. Some can be frozen and eaten later of course. 🙂

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