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!)

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Whole30 Italian Wedding Soup

  • Author: nocrumbsleft
  • Prep Time: 25 min
  • Cook Time: 15 min
  • Total Time: 40 min
  • Yield: 5-6 servings

Description

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


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.


29 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.

      1. Is there something else I can use for the eggs? Or just omit them? This sounds divine but have an egg allergy. Ty!

      2. It’s tough because it gives it to creaminess… But what I would do is make my pistachio pesto and then add a spoonful at the end at the table just to give it some extra richness

  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

  6. I’ve made a lot of variations of Italian Wedding Soup but none was ever as flavorful as this recipe. Leeks, carrots and kale are all in season at my local farmers market so the veggies were super fresh. The egg swirl at the end is brilliant and adds the perfect color to the broth. When a soup is this perfect adding cheese or pasta is unnecessary.

  7. Sorry, forgot the stars in the last post. I’d give it 10 stars:)

  8. This was absolutely wonderful with such an amazing flavor! Thank you for sharing this recipe and I am definitely going to make this often

  9. I LOVE this soup! So flavorful and you don’t even miss the pastina noddle or parmigiana in the traditional Italian wedding. It’s a definite let’s go moment! Make this soup January whole 30 crew or not!

    1. Thanks so much

    2. I am really enjoying mine

  10. Made this today and it was perfect Teri!! Thank you for this lovely recipe! Your cookbook arrived this week and I can’t wait to try more recipes!

    1. It’s a favorite for me too… Thank you so much for the beautiful feedback

  11. Love this recipe!

    1. thanks love

  12. Absolutely love this recipe. Flavor is awesome! My only question is about the eggs- mine kind of curdled – is this what’s supposed to happen? And will it still stay good in the fridge with the eggs in it? Thanks so much?

    1. that’s absolutely fine if it happens and you can just stir it all up… It’s kind of like egg drop any adds to the creaminess of the overall dish . It’s absolutely going to stay fine in the fridge

  13. Any idea what the carb count would be in this? Would it be considered keto friendly?

    1. Amy thanks for asking. i don’t know the carb count. Sorry i can’t be more helpful

  14. First time making Italian Wedding soup and your recipe was delicious. Making mini meatballs out of sausage. Genius! Will be making again. Used Hatch Chili sausages to add a little spicy to the soup. All of my NCL recipes are always wonderful.

    1. Thanks so much Paula

  15. This was so good and my kids loved it as well! I loved the lemon in it and I added cauliflower rice to the broth

    1. I think that’s a beautiful thing. Can absolutely change the vegetables depending on the season. I love the kale because the soup does well with such a hearty green

  16. Recently i made an update to the recipe. It’s lovely as it is, but I tempered the egg before adding it to the soup. I first gently beat the egg in a bowl and then slowly added a cup or two of my broth (from the pot of soup ) to the egg and continually wisked it. Once I got done whisking it in slowly. Then I slowly added the egg to the pot of soup..It gives it an extra creamy richness

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