Two moms. Five daughters. Opposite ends of the globe.

Two moms. Five daughters. A friendship that spans opposite ends of the globe.

We have been best friends for ages with a shared love for good food. A desire of good health for ourselves and our families have lead us to exploring the paleo lifestyle together. Enjoy our adventure!

Friday, September 28, 2012

Italian Wedding Soup

I have two tweens. And we have been striving for a paleo lifestyle after many years of eating grain-ful, but otherwise generally healthy meals. I think one of the keys to keeping the girls "on board" with paleo is our ability to re-create past family favorites within this new paradigm. Today's challenge was to paleo-ize a commonly requested cold-weather Saturday lunch: canned Italian Wedding Soup. The girls have asked me to attempt this before but they couldn't decide on a replacement for the orzo or couscous usually found in this soup. I suggested we try veggies cut into tiny pieces and cooked al-dente and by some miracle, they agreed! I let the girls pick which veggies to try and they decided on carrots and zucchini. I julienned them with a mandolin slicer then further cut them into tiny orzo-sized pieces. We added the veggies at the last moment so they would maintain some of their texture and resemble a grain. This soup was an instant hit!


Serves 4-6

Meatball Ingredients:
  • 1 small onion, finely chopped
  • 1 egg
  • 4 cloves garlic, finely chopped
  • 2 T dried Italian seasoning
  • 8 ounces ground beef
  • 8 ounces ground pork
  • salt and pepper 

Soup Ingredients:
  • 10 cups homemade chicken stock or paleo-friendly chicken broth
  • 1 egg
  • 1 cup spinach, chopped
  • 1/2 cup carrot, julienned and cut into tiny pieces*
  • 1/2 cup zucchini, julienned and cut into tiny pieces*

*I use a mandolin slicer to julienne the veggies into thin matchsticks.

  1. In a large bowl, mix the meatball ingredients and season with salt and pepper.
  2. Use a spoon to scoop the meat mixture and roll into small 1-inch balls. Set the meatballs aside.
  3. Pour stock/broth into a large saucepan and bring to a boil over medium-high heat.
  4. Add the meatballs, one at a time, and simmer for 10 minutes or until meatballs are cooked through.
  5. Beat the egg in a small bowl and pour very slowly into the soup.
  6. Reduce heat and add the spinach. Simmer for a few minutes.
  7. Add the carrot and zucchini and serve immediately.


  1. Hi! Your Italian wedding soup has been nominated as one of the "Best Italian Wedding Soup Recipes on the Net". To vote for it, please visit (your recipe is positioned at #241).

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