Italian Wedding Soup - Oregon Valley Farm

Italian Wedding Soup

Italian Wedding Soup

I first made a batch of homemade bone broth for the base of this soup. If you’ve never made bone broth…it’s a must! Not only is it super tasty, but bone broth is one of the best foods you can have in terms of its nutrient density and its healing properties!

The benefits of bone broth are MANY!

  • Boosts immunity
  • Great for gut health & gut repair (think leaky gut)
  • Fights systemic inflammation
  • Promotes weight loss
  • Good source of Electrolytes which are essential for good health!
  • Boosts mood due to influence on the microbiome
  • Supports insulin regulation
  • much more…

It is FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin. It’s super easy to make but there are also a lot of good bone broth on the market these days.

If you buy yours be sure it’s from grass fed, no hormone, no antibiotic sources like ours!! Toxins are stored in fat and bones and then released as they are cooked and consumed so it is critical you pay attention to this detail!

I just kind of tossed mine together. Here’s what I used: a whole onion, 2 garlic cloves, a bunch of rosemary, sea salt, ground pepper, apple cider vinegar.

To really get the nutrients out of the bones it’s important to slow cook them for 12-24 hours! Also, it’s important to use something acidic like apple cider vinegar to help draw the nutrients out of the bones. Check out our bone broth supplies here!

Now for the ITALIAN WEDDING SOUP!

INGREDIENTS

Meatballs

  • 1 lb. ground beef (you could also do half beef, half pork sausage)
  • 1 large egg
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. dried basil

Soup

  • 8 cups broth (I used my bone broth of course!)
  • 1/4 cup sliced baby carrots
  • 1 cup sliced celery
  • 6 oz. bag fresh baby spinach
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • Salt + pepper to taste after cooking

Directions:

1) Bring the bone broth to boil in a large pot.
2) While the broth comes to a boil, mix all the meatball ingredients together (you’ll have to use your hands) and form meatballs (whatever size you prefer). I used a small cookie dough scoop, and they were perfect. Remember if they are very big, they will have to cook longer.
3) When the broth starts to boil, gently add the meatballs.
4) Add the chopped vegetables (not the spinach) and spices. Simmer until everything is cooked through (about 20-30 minutes). The meatballs should be at least 165 F. and the carrots should be soft.)

5) When everything is done cooking, add the spinach and gently stir. Let the soup boil for another 1-2 more minutes until the spinach is “wilty”.

6) Remove from heat and serve!

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