italian wedding soup by kalejunkie



3/4 lb grass fed, organic Belcampo Meat Co ground beef
2 tsp italian seasoning
1 clove garlic, crushed
1/2 cup gluten free bread crumbs
1 tsp salt
1/2 tsp ground black pepper
2 tb chopped parsley
1 egg
2 tb olive oil
8 cups Bonafide Provisions chicken bone broth (or stock)
3/4 cup gluten free orzo or pasta of choice
3 carrots, chopped into 1/2inch thick coins
3 celery, chopped into 1/2inch thick pieces
1 onion, roughly chopped
2 tsp oregano
1 cup spinach
salt & pepper to taste

If you make Italian wedding soup without cheese, is it still even considered Italian Wedding Soup? Probably NOT, but its still so gewdddddd you need to make it anyway! And to be honest, we’ve had this same soup the last four nights in a row because Gavyn is on a soup kick, and if you don’t know, he’s the worlds pickiest eater (drives me bat shit) and only wants to eat 1) mac n cheese; 2) pizza; and 3) grilled cheese. So the fact that he’s eating this—I’m so happy, I’ll eat it every night for the rest of my life if he keeps this up.



Line baking sheet with parchment paper and set aside.
In a medium bowl, add ingredients for meatballs.
Use your hands to incorporate well.
Form 16 small balls and place on baking sheet and put in the refrigerator.
Next, make the soup.
In a large pot, add olive oil. once hot, sauté onion, carrots, celery, and garlic.
Cover and let soften for 10 minutes.
Next, add bone brith or stock, oregano and salt/pepper.
Once boiling, add pasta. cook for 7 more minutes, then gently drop in the meatballs.
Cook 5 more minutes, add spinach, mix and turn off the heat.
Serve and enjoy!

Inspired by @thebeachhousekitchen