Italian Wedding Soup

Italian Wedding Soup from Paleo Cooking with your Instant Pot

Course Soup
Cuisine Italian
Servings 8
Calories 71kcal
Author Dr. Karen Lee


For the Meatballs

  • 1 lb organic ground turkey
  • 3 Tbsp cassava flour tapioca, arrowroot or almond flour
  • 3 Tbsp coconut milk
  • 2 Tbsp coconut aminos
  • 1 Tbsp 100% maple syrup
  • 1 tsp garlic powder
  • Pinch sea salt
  • Optional: 1 Tbsp nutritional yeast
  • 1 Tbsp avocado oil ghee, or lard

For the Soup

  • 1 onion diced
  • 64 oz organic or homemade stock
  • 1 cup carrots diced
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • pepper to taste
  • 1 cup spinach chopped
  • Optional: 1 cup grain-free gluten-free couscous
  • Optional: 1-2 Tbsp tapioca arrowroot or cassava flour


  • Preheat your oven to 350°F in order to make the meatballs. If you do not have an oven, you have the option to cook them in your Instant Pot. Meanwhile, assemble your meatballs by combining meatball ingredients, except for the cooking fat, in a bowl and mix well by hand. Form meatballs between 1 and 2 inches in diameter and place on a parchment-lined baking sheet. Bake for 10-12 minutes and then remove from oven. If using the IP method to cook your meatballs, press the Sauté button and drizzle the cooking fat into the stainless steel bowl of your Instant Pot. Place the assembled meatballs into the bowl and brown them on all sides until they are firmly intact, or about 5 minutes. They do not need to be cooked entirely through as they will continue cooking in the broth. Now continue using the sauté feature to cook your diced onion until it is slightly translucent and begins to brown. If you need to add a bit of additional cooking fat, you can do that now.
  • Next, add in your stock, meatballs, carrots and seasonings, reserving the spinach for later. If you are using grain-free couscous, you can add that now as well. Now secure the lid of your Instant Pot, close the pressure valve and press the Soup button (high pressure, 30 minutes). Allow the cooking cycle to complete, and then you can quick-release your steam valve. Once it is safe to open, you can remove the lid and toss in your chopped spinach. Stir well until spinach wilts.
  • At this time, if you want to thicken your soup and did not use the grain-free couscous (which naturally thickens it), you can make a slurry with tapioca, arrowroot or cassava flour. To do this, remove 1/4 cup of the broth and whisk in the starch until it has dissolved. Now add the slurry back into the soup pot, stirring until it thickens, usually a couple of minutes.


Calories: 71kcal | Carbohydrates: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 114mg | Sugar: 3g | Vitamin A: 3025IU | Vitamin C: 3.3mg | Calcium: 23mg | Iron: 0.7mg