Foryoueats: Italian Wedding Soup

1/2 medium onion

1/3 cup parsley,chopped

1 tbsp Chia meal

1 clove garlic,minced

2 teaspoons coconut flour

1 teaspoon sea salt

1/4 teaspoon black pepper

1 pound ground beef

1/2 pound ground pork

Soup

1 tablespoon extra virgin olive oil

2 cup carrots,peeled and sliced

1 cup celery,diced

10 cups broth

3 teaspoons sea salt,divided

1/4 teaspoon black pepper

3 cups spinach

meatballs

Run the onion through the grating attachment of a food processor or grate with a box grater. Combine it with the remaining meatball ingredients.Form the meat into bite- sized meatballs and place on a rimmed baking sheet. Cover and refrigerate until ready to use.

Soup

Heat the olive oil in a large stockpot over medium-high heat. Sauté the carrots and celery for 5 minutes.Pour in the chicken stock, 2 teaspoons of the salt and pepper and bring to a boil.Reduce the heat to medium and add the meatballs.Cover and cook for 8 minutes, until the meatballs are cooked through and begin floating to the top.Stir in the spinach and cook for an additional 5 minutes, until wilted.

Italian Wedding Soup

Ingredients

Instructions

Steps

Nutrition Facts

Italian Wedding Soup

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts