Paleo Italian Wedding Soup



Italian Wedding

Prep Time1 hour
Cook Time30 minutes
Servings: 4 servings


  • 1 lb minced turkey
  • 1 small onion grated
  • 4 garlic cloves minced
  • 3 large eggs
  • 2 cups fresh parsley finely chopped
  • 1 lb curly endive chopped (bite-size)
  • 8 cups turkey broth
  • 1 tsp salt
  • 1 tsp pepper



  • Preheat oven to 350f.
  • In a medium mixing bowl, combine turkey, shredded onion, garlic, 1 large egg,  and parsley.
  • Roll them into small bite-sized meatballs, around half an inch in diameter.
  • Place meatballs on a baking sheet and bake for 20 minutes.


  • In a large saucepot, heat up the broth and add curly endive and let simmer for 10 minutes.
  • Add meatballs and stir.
  • Using a measuring cup, remove 1 cup of broth and set it aside to cool for 5 minutes.
  • Add 2 eggs to the broth in the measuring cup and whisk.
  • Slowly drip egg mixture back into the soup while stirring constantly. (This is what gives you the tasty strings of egg in the broth.)
  • Serve Hot


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating