Paleo Italian Wedding Soup

Paleo Recipe: Soup

Naturally, this amazing paleo recipe has a backstory!

Scott and I have been buying our 100% grass fed and pastured meat from a new local farm, West Wind Acres. So far, we love it!

One of the first things we bought from them was a pasture raised chicken. It was about a 4.5 pounder, so naturally, after Scott and I grilled it up and “pecked” (sorry) at it for dinner one night, we had quite a nice carcass and plenty of meat for an awesome chicken stock!

If you don’t have a carcass to make broth with feel free to use the stuff from the store.

We also had left over venison burger from a few nights earlier and rolled up some tiny meatballs ahead of time.

Paleo soup time!

Italian Wedding Soup

Ingredients:

• chicken stock
• chicken meat
• 1/4 cup chopped onions
• 1 pound mini meatballs
• 1 bunch kale or greens of your choice, chopped
• 1-2 tomatoes, chopped

Instructions:

• If using broth from a chicken carcass, simmer in water (just covering the meat and bones) for about 30 minutes. If the flavor is not strong enough, you may have to add a little broth to taste.
• Strain the broth from the carcass and put back in pot.
• Pick off chicken meat from bones and place in pot with broth.
• Make meatloaf mix from your grass fed ground beef. Roll into tiny balls about half an inch wide.
• Add uncooked meatballs to pot.
• Add in onions and kale.
• Bring to boil and simmer for about 20 minutes, until meatballs are cooked thoroughly and kale is tender.
• Add tomato and serve.
• Garnish with parmesan cheese, salt and pepper.
• Hey, if you give this paleo recipe a shot let me know how you liked it in the comments below.