Grain Free Italian Wedding Soup with Meatballs (Gaps, SCD, Paleo, Low Carb)

Grain Free Italian Wedding Soup with Meatballs –

I recently had some ground meat in the fridge that needed to be cooked. I thought about it a while and decided to make Italian Wedding Meatball Soup but Paleo style without the bread crumbs. This soup is also Paleo without many changes from the regular recipe and it is pretty naturally, low carb. Many recipes call for escarole or endive but I had a big head of kale so I thought that would work too since it is very sturdy and perfect for soup or stew. Kale is full of vitamin C and folate which supports the immune system. Many people don’t know how to cook kale so I thought this would be a good opportunity to get more into your diet. Also this is a full meal so you don’t even need to cook any other veggies so it is an easy weeknight meal.Grain Free Italian Wedding Soup with Meatballs

Grain Free Italian Wedding Soup with Meatballs


For the soup:

1 Tbsp butter or ghee

1 onion, chopped

2 celery sticks, chopped

2 cloves minced garlic

Sea salt and pepper to taste

6-8 cups homemade bone broth

2 carrots, diced

1 large bunch kale

1 beaten egg

2 Tbsp chopped parsley

2 Tbsp olive oil

For the meatballs

1 lb ground meat (your choice, I love grass fed beef !!)

Sea salt and pepper to taste

1 tsp garlic powder

1 egg

1 Tbsp coconut flour

2 Tbsp chopped parsley


Melt the fat in a soup pot over medium heat.

Add the onion and celery then stir for two minutes.

Add the garlic, salt and pepper and keep stirring

Once the onions are translucent, add the broth to the pot.

Add the carrots to the pot.

Tear the cleaned kale from the hard stem into bite sized pieces and add to pot.

Mix all the meatball ingredients in a separate bowl.

Roll the meat into 1 inch balls and drop them into the soup.

Let the soup mixture simmer uncovered for 20-30 minutes until the meatballs are tender and kale is supple.

Remove a cup of the broth from the pot and mix it with the beaten egg in a small bowl.

Then carefully stir the egg mixture back into the pot.

Top the soup with fresh parsley and drizzle with olive oil.

Serve and enjoy!

(Always use organic ingredients whenever possible for better health outcomes)

Looking for more nourishing recipes like this?

Check out our new cookbook coming Sept 2013

mediterranean Paleo Cooking4



« « Previous | Next » »

lCaitlin Weeks BA, NC, CPT is a full time blogger and author. She has many years of experience as a Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and professional personal trainer in San Francisco, CA. Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle against Hashimoto’s Thyroiditis using a Paleo diet. She truly believes in the mind- body connection for healing and is certified EFT practitioner. She is committed to educating others about the benefits of traditional/ancestral foods and efficient exercise.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Grass Fed Girl may receive monetary compensation or other types of remuneration for endorsement, recommendation, testimonial and/or link to any products or services from this website.


  1. Debra says

    I’m not seeing a printer friendly button for printing off this delicious recipe.
    If there is one, please give me some guidance.