Italian Wedding Soup

Serving Size: 6-8  |  Cook Time: 35 min


  • 64 oz. Bone Broth (4 pouches)
  • 1/2 medium yellow onion
  • 1/3 c chopped fresh parsley
  • 1 large egg
  • 1 clove garlic
  • 2 tsp coconut flour
  • 1/4 c grated parmesan cheese
  • 2 tsp celtic sea salt
  • 1/2 tsp cracked black pepper
  • 1 lb ground beef
  • 1/2 lb lean pork
  • 1 Tbsp tallow or ghee
  • 2 c peeled & diced carrots
  • 1 c diced celery
  • 1/2 medium yellow onion
  • 2-3 tsp celtic sea salt
  • 1/2 tsp cracked black pepper
  • 3 c baby spinach


  1. Let's make the meatballs... finely chop the onions and combine with medium yellow onion, chopped fresh parsley, 1 large egg, clove garlic, coconut flour, grated parmesan cheese, celtic sea salt, cracked black pepper, ground beef, and lean pork
  2. Form the meat into bite-sized meatballs and place on a rimmed baking sheet. Cover and refrigerate until ready to use.
  3. Make the soup. Heat the tallow in a large stockpot over medium-high heat. Sautee the carrots, celery, and onion for 5 minutes.
  4. Pour in the Osso Good Chicken Bone Broth, 2 tsp of salt and pepper and bring to a slow simmer.
  5. Reduce the heat to medium and add the meatballs. Cover and cook for 8-10 minutes, until the meatballs are cooked through and floating to the top.
  6. Stir in the spinach and cook for an additional 5 minutes or until wilted.
  7. Season to taste, adding a dash of salt or cayenne pepper for heat.

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