Wintery Italian wedding soup is the bowl you want when the weather turns — and this Paleo version skips the rice and pasta without losing an ounce of comfort. Browned bison meatballs, garlicky escarole, and rich beef broth come together with wisps of stirred-in egg. It's on the table in about half an hour.
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!
Serves 4
2 tablespoons (30 ml) olive oil
20 bison meatballs, raw (see Bison Meatballs and Fiery Marinara recipe in Chapter 2)
1 teaspoon (5 ml) minced garlic
1 head escarole lettuce
2 (28-ounce) containers beef broth (replace with chicken broth for a lighter taste)
1⁄2 teaspoon (10 ml) dried basil
1⁄2 teaspoon (10 ml) dried oregano
1⁄2 teaspoon (10 ml) 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.
Pro Tips
- Pan-fry the bison meatballs until properly browned before the broth goes in — that crust keeps them intact and adds depth to the soup.
- Stir the broth in a steady circular motion as you pour in the whisked eggs; that's what creates those signature wispy ribbons instead of one solid lump.
- Use chicken broth instead of beef for a lighter, more traditional wedding-soup flavor.
- Red pepper flakes, a dash of hot sauce, and chunks of roasted red pepper are all welcome upgrades when you want extra warmth.
Frequently Asked Questions
Can I use a different meat for the meatballs?
Yes — any small bison-meatball-style meatball works. Beef or turkey meatballs are fine; just keep them small so they cook through in the broth.
How long does this soup keep?
Up to 3 days in the fridge. The egg ribbons settle as it sits, so give it a gentle stir when reheating.
Is Italian wedding soup paleo?
This version is — the traditional rice or pasta is simply left out, with the meatballs, greens, and egg doing the satisfying work.
What is escarole, and can I substitute it?
Escarole is a mild, slightly bitter chicory that wilts beautifully in broth. Kale or chopped spinach make good stand-ins.
Recipe Card
Ingredients
Method
- 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.
