Healthy and Organic Mom

My Version of Italian Wedding Soup

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  • 1 Tbsp olive oil
  • 2 sweet onions, diced
  • 12 cloves garlic, in a large mince
  • 8 peeled organic carrots, diced
  • 8 organic celery, diced including leaves
  • 1 head organic lacinato kale, diced small
  • 2 containers of organic chicken stock
  • 3 cups water
  • 3/4 cup rinsed organic quinoa

For the Meatballs:

  • 2 lbs organic ground turkey
  • 1/2 tbsp. garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup chopped parsley
  • 1 egg
  • 1 Tbsp ground flax
  • 3 Tbsp minced dried onion


  1. Saute onion in olive oil for a few minutes. Add garlic and then carrots and celery.
  2. In the meantime, mix all meatball ingredients together and roll into meatballs. Place on a baking sheet and broil on High for 5 minutes until a little crispy but not fully cooked through.
  3. Add kale to pot and cook for 2 minutes, then add stock and water and bring to a boil.
  4. Once boiling, add meatballs and quinoa and cook for another 15 minutes until everything is cooked through.
  5. Serve hot.