Paleo Italian Wedding Soup (Minestra Maritata)
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Cooking Steps
1. Combine all the ingredients for the meatballs in a large bowl. Roll the meat into small meatballs (I got about 48). Set aside.
2. Heat a soup pot over medium heat. Heat the oil, then add the celery, carrot, and onion. Sweat the vegetables until they are tender.
3. Add the chicken broth, season with basil and oregano, and bring the temperature up just enough for a gentle simmer. Drop in the meatballs and allow them to cook through. They will float to the top as they cook. Depending on how big the meatballs are, it could take 8-10 minutes for them to cook.
4. Add in the spinach and allow it to soften about a minute.
5. Pour in the egg in a thin stream, stirring with a fork at the point that it meets the soup. Serve the soup immediately.
Serves 4
25 min
This is a Non-Dairy Recipe
Ingredients
- For the meatballs: 16 oz lean ground turkey (93% lean)
- 2 tbsp grated onion
- 2 tbsp minced flat-leaf parsley
- 1 clove garlic, grated
- 1 egg, beaten
- 1/2 cup ground almonds or almond meal
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- salt and pepper, to taste
- For the soup: 1/2 tbsp olive oil; 1 stalk celery, diced; 1 carrot, diced; 1 medium onion (the remainder of the onion that had been grated for the meatballs) diced; 12 cups chicken broth (I used my own homemade); 1/4 tsp dried basil; 1/4 tsp dried oregano; 5 oz fresh spinach, cut into ribbons; 2 eggs, beaten; salt and pepper, to taste
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[...] on the web!Paleo Italian Wedding Soup (Minestra Maritata) Fast Paleo / Posted on: April 11, 2012Fast Paleo – 1. Combine all the ingredients for the meatballs in a large bowl. Roll the meat into small [...]