AIP Italian Wedding Soup

This AIP Italian Wedding Soup uses an unusual stand-in for pasta, and baking the meatballs is a time saver. Soooo goooood!

I’ve always loved soup, and Italian Wedding Soup is one of my faves.  But how to make it AIP?  The meatballs usually have breadcrumbs in them, and the soup usually has pasta in it.  (Oh, pasta.  How I miss thee… 😩)  

The meatballs are fine without breadcrumbs.  I find that I prefer meatballs without them anyway!  Also, I have replaced the pasta with……..drum roll, please………riced green plantains!  I know, I know.  It’s not pasta.  But it does add a starchiness that would be lacking otherwise.  We have to make compromises, eh?

I’m very happy to have this soup back in my life.  I hope you enjoy it, too.

About broth…

I have tried to find a better broth than homemade, but there is just nothing like broth that has been simmering for twelve hours for all the flavuh-flave. It takes a long time, yes, but it is so worth it. If you would like to try it, check out my recipe here. Your soup will only ever be as good as the broth!

I hope you love this soup as much as we do, and that you will be nourished by it. Happy healing!

💗,

Wendi

AIP Italian Wedding Soup

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Soups, MainCuisine: AIP, Paleo, ItalianDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

This AIP Italian Wedding Soup uses an unusual stand-in for pasta, and baking the meatballs is a time saver. Soooo goooood!

Ingredients

• 1 lb. ground chicken

• 2 t. minced garlic

• 1/2 t. lemon zest

• 1/4 C. finely chopped fresh parsley

• 1 t. dried basil

• 1t. + 1 t. sea salt

• 2 T. EVOO (aka extra virgin olive oil)

• 1 C. chopped onion

• 1/2 C. finely chopped celery

• 1/2 C. grated carrots

• 2 C. riced green plantains*

• 2 qts. bone broth

• 4 C. loosely packed organic baby spinach

• 1/4 C. chopped fresh dill

• 2 T. freshly squeezed lemon juice

Directions

• Preheat oven to 350 degrees.  In a large bowl, combine the first five ingredients plus one teaspoon of salt.  (I use a fork for mixing anything with ground chicken because it can be very sticky on the hands.)
• With a cookie scoop, or teaspoon, scoop out meat mixture onto a parchment- or silicone -lined roasting sheet.  (You can form them rounder, but it’s not necessary for them to be perfect little balls.  Who has time for perfection, anyway?)  You should end up with a little over two dozen.  Bake meatballs for 30 minutes.   Meanwhile…👇🏼
• Heat EVOO in a soup pot over medium high heat.  Add onions, celery, and carrots.  Sauté for 5 minutes.
• Add riced plantains to the pot.  Sauté for another minute.
• Add bone broth, meatballs (when done), dill, and one teaspoon of salt.  Bring to a full simmer.
• Add spinach and simmer for about a minute. Stir in lemon juice.
• Serve up, and feel the warmth and health in your belly.  Smile, knowing you have done something good for yourself.  💗😋💗

Notes

• *To rice the plantains, peel and chop green plantains.  Run them through the food processor without any liquid, stopping occasionally to scrape down the bowl.  Stop processing when the plantains are small crumbles, slightly larger than the size of rice.
• Time-saving tip for this recipe: prepare the veggies while the meatballs are baking.

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