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Author Topic: Italian Wedding Soup  (Read 719 times)

Offline NewCaveMama

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Italian Wedding Soup
« on: January 03, 2012, 10:50:17 AM »
I am thinking of using my leftover chicken to make wedding soup. Has anyone ever made it? I am thinking that if I am gentle with the meatballs, they won't fall apart without the breadcrumbs. Any advice?
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Offline PaleoRedHead

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Re: Italian Wedding Soup
« Reply #1 on: January 03, 2012, 12:09:24 PM »
I've made a paleo Italian wedding soup before, and it was very successful with either just meat and spices, or an egg! Usually the simpler, the better in both health-wise and ease of cooking.

I LOVE making this soup -- the swiss chard, or most other dark greens, are so great with the meaty soup. Have fun!
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Offline NewCaveMama

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Re: Italian Wedding Soup
« Reply #2 on: January 05, 2012, 12:41:53 PM »
I used a mix of turkey and pork with an egg and some spices. I baked them before hand to lessen the chance of them falling apart. I've never used kale before, but after using it in this soup I'll use it more often. It was wonderful! My 5 year old ate 2 bowls of it! She's one that likes spinach in theory but not too much in reality!
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Offline PaleoDavid

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Re: Italian Wedding Soup
« Reply #3 on: February 01, 2012, 02:41:16 PM »
Kale would work as a green, I think.


A little egg in the meat might help it stay together. Although I generally don't use the stuff, perhaps a tablespoon of rice flour could be used as a substitute for breadcrumbs.
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Re: Italian Wedding Soup
« Reply #3 on: February 01, 2012, 02:41:16 PM »

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