Hale Bone Broth Italian Wedding Soup (with a Lemon Twist!) - South Shore Moms

This a super simple version of the traditional Italian Wedding Soup with a twist! This version is also Gluten Free, Dairy Free + Whole 30, Keto Friendly and Paleo (if you hold the parmesan cheese + pasta at the end!) Traditionally, this soup calls for escarole (greens) which you absolutely swap for the spinach and sometimes the recipe included 2 eggs whisked and added in at the end, but the big TWIST is using Lemon Hale Bone Broth as it gives a great new flavor! Bone Broth is an easy and tasty way to sneak in extra protein! Plus the health benefits to bone broth make this recipe a no-brainer for a healthy family meal! Thanks to Hale Bone Broth for sharing this recipe with us!

For the Soup:
* 2 tbsp extra virgin olive oil
* 1 medium white onion diced
* 1 teaspoon of garlic powder
* Tablespoon of Italian Seasoning
* 3 ribs celery diced
* 2 large carrots peeled and chopped
* 6 cups Hale Bone Broth Original (heated)
* salt + pepper to taste
* Handful of fresh baby spinach
* Fresh basil chopped as a garnish
*optional 2 whisked eggs

1. In a large stock pot, heat your pan to medium-medium high heat and add the evoo. Once hot, add diced onion, celery and carrots Cook for 3-4 minutes.
2. Now add garlic powder, cooked meatballs then add heated Hale Bone Broth and stir.  Then bring to a slow boil for a few minutes then lower.
3. Reduce heat to a simmer, let cook uncovered for about 20 minutes. Season with salt + pepper.
4. Add a handful of baby spinach, let it wilt down. Stir.
5. Serve up in a bowl.
6. Top with fresh basil and parmesan cheese.
7. Optional : add whisked eggs into the soup at the end. Stir in.
Also optional : cook small pasta  in advance like Pastina (small round balls) and add to your bowl then top with the soup.

For the Meatballs:
 *1/2 lb  ground beef
 *1/2 lb pork
 *1 tsp dried basil
 *1 tsp dried oregano
 *1 tsp garlic powder
Heat oven to a 425. In a medium sized bowl, mix together meat with spices. Roll into 1.5 inch balls, and place on a baking sheet. Cook for 15 mins to get them browned on the outside, then they can cook more in the soup. Remove from oven and set aside.

Recipe courtesy of Hale Bone Broth. Order today at Halebonebroth.com for local New England deliveries.

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