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Paleo Italian Wedding Meatball Soup

By January 18, 2020June 5th, 2020No Comments

I love this EASY paleo italian wedding meatball soup!

It’s one of my favorite soups to recommend to anyone for a great meal or snack, because it’s loaded with electrolytes, protein and LOADS of flavor.

If you prefer to make this with chicken, or another type of meat, you can do so as well.

Make this soup on a cold winters day or anytime you like!


Paleo Italian Wedding Soup

I love this paleo italian wedding soup. We make it and have it on hand always!
Servings: 8
Prep Time15 mins
Cook Time1 hr
Total Time1 hr


For the meatballs

  • 2 lbs ground turkey
  • 3 tbsp garlic salt
  • 3 tbsp oregano (dried)
  • 1 tsp black pepper
  • 1 tbsp onion powder

For the soup

  • Olive oil spray
  • 6 carrots
  • 2 onions, chopped
  • 5 stalks celery, chopped
  • Dash oregano, dried
  • 1 32 oz carton of low sodium chicken broth
  • 16 oz water


For the meatballs

  • Preheat the oven to 350 degrees F
  • Put the turkey meat into a large mixing bowl, add the rest of the meatball ingredients
  • Spray your hands with olive oil, and spray the baking sheets too
  • Mix the meat together with the herbs/ spices
  • Make the meat into meatballs, about 1-1.5 inches in diameter
  • Place the meatballs on the tray
  • Bake for 15 miunutes, then remove and set aside

For the soup

  • Spray the instant pot and turn onto saute function
  • Add the choped onion to the instant pot and saute until translucent
  • Next add the carrot and celery, and continue to stir and saute until the vegetables are soft (5 minutes)
  • Next add the meatballs and broth
  • Turn the instant pot to MANUAL pressure cook setting, and cook for 10 minutes
  • Allow the soup to cool, then serve and enjoy!
  • Store in the fridge in an air tight container for the best freshness
Course: Appetizer, small plate, Soup
Cuisine: dairy free, gluten free, healthy, paleo
Keyword: Gluten Free, healthy, Instant pot

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