Wintery Italian Wedding Soup
This traditional soup is made with rice or pasta, but is just as warming and delicious without it in this Paleo-friendly version. This soup is super easy to make. Try adding a little extra spice to this recipe with more red pepper flakes, a dash of hot sauce, and perhaps some chunks of roasted red pepper. It makes it the perfect concoction for a cold winter’s day!
2 tablespoons olive oil
20 bison meatballs, raw (see Bison Meatballs and Fiery Marinara recipe in Chapter 2)
1 teaspoon minced garlic
1 head escarole lettuce
2 (28-ounce) containers beef broth (replace with chicken broth for a lighter taste)
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried oregano
1⁄2 teaspoon red pepper flakes
2 eggs, scrambled
Fresh basil, chopped, for garnish
- Add olive oil to a large stock pot over medium-high heat. Add bison meatballs and pan fry until they are browned (about 4–5 minutes). Add minced garlic and escarole and sauté for a minute more. Add beef broth and spices and bring to a boil. Turn heat to medium and cook until escarole leaves start to wilt, about 7–8 minutes.
- Whisk the eggs in a mixing bowl. Start to stir soup in a circular motion in the stock pot. Gradually pour in scrambled eggs, so they wisp into the broth. Serve immediately with fresh basil garnish.