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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

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
Course: Appetizer, small plate, Soup
Cuisine: dairy free, gluten free, healthy, paleo
Keyword: Gluten Free, healthy, Instant pot