Whole30 Italian Wedding Soup

This is an absolute pleaser – Spicy Italian Wedding soup. I’ve used Italian sausage as a hack to a meatball. But you can easily change it up if you’re not eating pork. This is a perfect soup when it’s cold outside – comforting and delicious (and so easy!)

Print

Whole30 Italian Wedding Soup

  • Author: nocrumbsleft
  • Prep Time: 25 min
  • Cook Time: 15 min
  • Total Time: 40 min
  • Yield: 56 servings 1x

Description

Whether you are on Whole30 or not, this soup is an absolute crowd-pleaser! 


Scale

Ingredients

  • 2 pounds of spicy Italian pork sausage
  • 1 ½ Tbsp Extra Virgin Olive Oil
  • 1 finely diced onion
  • 2 Tbsp chopped garlic
  • 2 cups chopped leeks
  • 3 carrots, diced small
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes, crushed
  • 10 cups of chicken stock
  • 2 Tbsp lemon juice
  • 4 cups coarsely chopped kale
  • 2 eggs, beaten well
  • Parsley (optional, for garnish)

Instructions

Make meatballs out of the sausage (about 1.5 inch big). In a large Dutch oven, heat the olive oil and cook the meatballs on medium heat until done, about 10 minutes total.  Remove and set aside, leaving the oil and drippings in the pan.

Over medium heat, add the diced onions, garlic, leeks and carrots to the oil and drippings and sauté for 5 minutes or until soft. Add basil, oregano and the crushed red pepper flakes and stir to combine.

Add the chicken stock and lemon juice to the pot and bring to a gentle simmer. Put the chopped kale and cooked meatballs in the soup.  Increase the heat and bring the soup to a gentle boil.  Turn off heat.

Using a fork, beat the eggs. Then, in a circular motion, gently pour the beaten eggs over the soup. Garnish the soup with parsley if desired. Salt and pepper to taste.


7 thoughts on “Whole30 Italian Wedding Soup

  1. Approximately how many servings does this make? Planning to make it this weekend to kick off my first whole30. Cannot wait. Italian Wedding is one my favorite soups.

    1. I would say maybe 6 large servings, but it totally depends if you’re serving it on its own or as a side dish.

  2. we made this once before, and loved it so much we are making again for a large crowd tomorrow, doubling the batch.

  3. Can’t wait to try it! But one question can I use spinach instead of kale.

  4. I didn’t have leeks, but I did have 3 small zucchini that I used instead and it was just awesome! I love the addition of the egg for a thickener. Also note, my meatballs were sticking and falling apart so I put the second batch into the oven at 350 for 10 minutes and scraped the drippings into the soup pot before I cooked the veggies. Not ideal, but I made it work. Thanks for the great recipe!!

  5. had to make a ton of adjustments and it still turned out fabulous! thank you for this easy, yummy recipe!

    1. Thank you so much… It’s so freaking delicious

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close