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Grain Free, Gut Healthy Italian Wedding Soup

March 12, 2019

Hello Friends! Italian Wedding Soup is a classic soup which was adapted from the ancient Neapolitan soup, Minestra Maritata which actually translates to “married soup”.  The name of this soup refers to the ‘marriage’ of the soup’s main ingredients: meat and green leafy vegetables. Traditionally, small pasta (typically acini di pepe) is added to this soup, but my copycat version is sans grains making it easier on the digestive system!

This soup is super tasty and very filling, even sans the pasta. It gives me that stick-to-the-ribs feeling that for me defines the term “comfort food”.  I used Broya beef bone broth in this recipe because of it gut nourishing properties and I love the vibrant flavour of the healing spices.


For the Meatballs:

  • 1 lb extra lean, grass-fed ground beef
  • ¼ cup grated parmesan cheese
  • 1 garlic clove, minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • 1 teaspoon fennel seeds
  • Sea salt to taste

For the Soup

  • 1 tablespoon extra virgin olive oil
  • 2 medium carrots, chopped
  • 2 stalks of celery, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 250g portobello mushrooms, chopped
  • ½ inch ginger, finely chopped
  • ¼ inch turmeric root, finely chopped
  • 8 cups Broya Beef Bone Broth
  • 500g baby spinach
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • Sea salt to taste


To Make the Meatballs:

  1. In a medium mixing bowl, combine ground beef, parmesan cheese, garlic, parsley, basil, fennel seeds, and salt.
  2. Using your hands, mix beef until all ingredients are evenly distributed.
  3. Pinch off about two teaspoons of meatball mixture and roll into balls. Place meatballs on a baking sheet and set aside.

To Make the Soup:

  1. Heat olive oil in a large pot over medium-high heat
  2. Add carrots, onion, and celery. Season with salt and cook, stirring occasionally until the vegetables begin to soften, about three minutes.
  3. Add the garlic, ginger, turmeric and herbs. Cook about two minutes.
  4. Add the bone broth and bring to a boil. Once the soup reaches a boil, add meatballs, one at a time.
  5. Reduce heat to low and simmer for about 30 minutes.
  6. After 30 minutes, add the baby spinach. Stir the spinach into the soup until spinach is wilted and tender, about three minutes.
  7. Season with salt to taste and top with parmesan if desired!



  • Melanie

    March 12, 2019 at 5:24 pm

    Looks great!

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