Italian Wedding Soup
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Italian Wedding Soup

Submitted by: Cam

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 4

Crock pot soup with tasty vegetable with turkey meatballs.


  • 3 onion, yellow, organic
  • 1 c. celery, fresh, organic
  • 2 spinach, fresh, organic
  • 5 garlic, fresh, organic
  • 4 c. broth, vegetable, organic
  • 1/2 c. breadcrumbs, made from sprouted whole-grain bread, organic
  • 4 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 lbs. turkey, ground, grass-fed or pastured, organic
  • 1 egg, omega-3, cage-free, organic
  • 1/2 c. cheese, parmesan, raw, organic
  • 1/2 c. parsnips, fresh, organic
  • 1 sea salt, unrefined and pure
  • 1 black pepper, ground, organic
  • 1 c. carrot, fresh, organic
  • 3 bay leaf, organic
  • 1 Italian herbs or seasoning, organic


Make Meatballs. Combine: Turkey, Crumbs, Cheese, Egg and Spices. Cook at 350 for 25 Minutes.

Make Soup: Chop and combine all other ingredients except for the spinach in the pot. Cook for a good while and adjust temp as necessary for time. But two hours sounds good at medium setting. Sea Salt and pepper to taste. After meatballs are cooked toss them in soup. You can certainly improvise on the soup add noodles and other tasty veggies.

Last step right before eating toast SWG bread and toss the spinach in the pot. Enjoy!