Name: Gluten Free Paleo Italian Wedding Soup
Ingredients: Sweat in 2 Tbsp. olive Oil:; 1 cup yellow onion, diced; 1 cup celery, diced; 1 cup carrot, diced; 1 cup Welshire Farms thick turkey bacon, diced3; 1 Tbsp. garlic, minced; 6 cups chicken broth; 2 tsp. dried oregano; 2 tsp. crushed red pepper flakes; 1 bay leaf; 30 uncooked marble-sized meatballs; 2 cups whole spinach leaves; 1/2 cup chopped fresh parsley; 2 eggs, beaten

Gluten Free Paleo Italian Wedding Soup

For this recipe use the Paleo Meatball recipe from my site. For this recipe I used chicken instead of beef for the meatballs but beef meatballs can also be used if that’s what you prefer.

Ingredients

Sweat in 2 Tbsp. olive Oil:
1 cup yellow onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup Welshire Farms thick turkey bacon, diced3
1 Tbsp. garlic, minced

Add And Simmer

6 cups chicken broth
2 tsp. dried oregano
2 tsp. crushed red pepper flakes
1 bay leaf

Drop In:

30 uncooked marble-sized meatballs

Stir In:

2 cups whole spinach leaves
1/2 cup chopped fresh parsley

Off Heat, Add:

2 eggs, beaten

Instructions

Sweat vegetables, turkey bacon, and garlic in olive oil in a stockpot over medium heat until softened.
Add chicken broth and seasonings; simmer 15-20 minutes.
Drop meatballs into simmering soup. Cook until they float to the top about 3-4 minutes.
Stir in the spinach and parsley. Cook just until the spinach wilts, about two minutes.
Off heat, stir whisked eggs into soup.