Paleo Recipe: Soup
Naturally, this amazing paleo recipe has a backstory!
Scott and I have been buying our 100% grass fed and pastured meat from a new local farm, West Wind Acres. So far, we love it!
One of the first things we bought from them was a pasture raised chicken. It was about a 4.5 pounder, so naturally, after Scott and I grilled it up and “pecked” (sorry) at it for dinner one night, we had quite a nice carcass and plenty of meat for an awesome chicken stock!
If you don’t have a carcass to make broth with feel free to use the stuff from the store.
We also had left over venison burger from a few nights earlier and rolled up some tiny meatballs ahead of time.
Paleo soup time!
Italian Wedding Soup
Ingredients:
- chicken stock
- chicken meat
- 1/4 cup chopped onions
- 1 pound mini meatballs
- 1 bunch kale or greens of your choice, chopped
- 1-2 tomatoes, chopped
Instructions:
- If using broth from a chicken carcass, simmer in water (just covering the meat and bones) for about 30 minutes. If the flavor is not strong enough, you may have to add a little broth to taste.
- Strain the broth from the carcass and put back in pot.
- Pick off chicken meat from bones and place in pot with broth.
- Make meatloaf mix from your grass fed ground beef. Roll into tiny balls about half an inch wide.
- Add uncooked meatballs to pot.
- Add in onions and kale.
- Bring to boil and simmer for about 20 minutes, until meatballs are cooked thoroughly and kale is tender.
- Add tomato and serve.
- Garnish with parmesan cheese, salt and pepper.
- Hey, if you give this paleo recipe a shot let me know how you liked it in the comments below.
