Paleo Italian Wedding Soup

This Paleo Italian Wedding Soup is the perfect Fall comfort food! It’s quick and easy, and packed with veggies for extra nutrient density. This dish is gluten/dairy free, grain free, paleo, Whole30, and keto friendly.

Italian Wedding Soup


  • 1 pound grass-fed ground beef or bison
  • 2 teaspoons dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon olive oil or ghee
  • 1 small onion
  • 2-3 garlic cloves, minced
  • 3 celery stalks, diced
  • 2-3 medium carrots, thinly sliced
  • 6 cups organic beef or chicken bone broth
  • 2 cups cauliflower rice (use a food processor or grater to create the “rice” or you can buy it packaged/frozen at the grocery store)
  • 2 cups chopped kale and/or spinach
  • Optional add ins: crushed red pepper flakes, fresh lemon juice


  • In a medium bowl, combine the ground beef/bison, basil, garlic powder, and onion powder.
  • In a large pot, heat oil over medium-high heat. Sauté onions, carrots, celery, and garlic for 3-4 minutes. Add beef/bison mixture and saute until lightly cooked. Add cauliflower rice and kale/spinach and cook an additional 2-3 minutes, stirring, until greens have wilted.
  • Add the broth. Allow it to boil, then reduce heat. Simmer for 15-20 minutes to allow ingredients to fully cook.
  • Season with sea salt, pepper, and additional herbs to taste. If using fresh lemon juice, add this at the end of cooking, or directly into serving bowls.

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