Simple Italian Wedding Soup (Paleo)

The perfect chilly night dinner at home! This Simple Italian Wedding soup is whole food, is easy to make, healthy and paleo
Paleo; Free of: grains, gluten, eggs, dairy, soy, nuts, corn, yeast
Course Soup/Main Dish
Cuisine American, Italian
Keyword grain free italian soup, italian wedding soup, paleo soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 139kcal
Author Sarah Jane Parker


  • 2 teaspoons olive oil
  • 3 medium carrots sliced
  • 1 leek sliced (white and light green portions only)
  • 2 medium zucchini squash cut into bite sized pieces
  • 3 cloves garlic
  • 4 cups fresh spinach leaves
  • 4 cups chicken stock
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon Mrs. Dash table blend
  • Salt and pepper to taste


  • 1-1/4 pounds lean ground turkey
  • 1 tablespoon dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • Salt and pepper to taste


  • Preheat the oven to 400 degrees F.
  • In a large soup pot, saute the carrots, zucchini, sliced leeks, and garlic until vegetables are slightly softened.
  • While the vegetables are sauteing, mix the ground turkey and herbs by hand in a bowl until well blended. Roll the turkey into small meatballs @ 1" diameter (this will make 35-40 meatballs). Bake these in the oven for 15 minutes. Set aside.
  • When the vegetables have softened slightly, add in the chicken stock and the herbs and seasonings. Simmer until the vegetables are softened to your liking. Chop the spinach leaves and stir into the soup until wilted.
  • At this point you can either stir the meatballs into the soup, or you can place several meatballs in a bowl and spoon the vegetable soup on top. Either way, Enjoy!


Calories: 139kcal | Carbohydrates: 16g | Protein: 10g | Fat: 4g | Cholesterol: 15mg | Sodium: 285mg | Potassium: 667mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7385IU | Vitamin C: 21.9mg | Calcium: 94mg | Iron: 3mg