Paleo Italian Wedding Soup
I love this paleo italian wedding soup. We make it and have it on hand always!
Servings: 8
Ingredients
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
Instructions
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