italian wedding soup
There is nothing better than hot soup for Breakfast, Lunch or Dinner when it’s cold outside. This Italian Wedding soup is simple to throw together and has become my favorite meal to start the day. Keeping a big container of it in the fridge, takes the guessing out of Breakfast ideas, especially since going on an elimination diet.
Breakfast is the hardest meal to figure out when you have eliminated whole food groups. This soup checks so many boxes for being nutrient dense and satisfying. I make a big pot and we eat it for days! It is great to make when you are feeling under the weather or as a light dinner with warm rolls and lots of butter.
It is a perfect meal of protein, veggies and nutrients from the bone broth. Perfect in everyway.
1 pound grass fed ground beef (80-20)
1/2 pound ground pork
6-8 cups Bone Broth ( Make your own here)
1 bag or bunch chopped escarole
1 tsp. dried parsely
1 tsp. dried basil
1 tsp. onion powder
1 tsp. garlic powder
2 Tbs. warm water
4 tbs. extra virgin olive oil split
salt and pepper to taste
1 parmasean cheese rind (if you tolerate) for flavor
For meatballs (makes about 24)
In a medium sized bowl, add meat, dried herbs, 2 Tbs.olive oil and warm water.
Mix using a fork until combined. Do not over-mix.
Form into balls (golf ball size)
Place meat balls in a large skillet, coated with olive oil and brown each side
In a separate pot, pour bone broth and transfer meatballs to finish cooking
Add Parmesan rind if using
Simmer for 20 minutes, then add chopped escarole
Cook for an additional 10-15 minutes on low heat
*** This is a perfect stand alone meal, but gluten free pasta, or tortellini can be added to make it heartier and finish with extra parmesan cheese if you tolerate dairy.