Since it was cold this week, I decided to cook a big pot of soup. Below is my Paleo version of a classic that everyone in my family loves!
Paleo Italian Wedding Soup
1 pound of ground venison (beef, chicken or pork can be substituted)
4 slices of thick-cut pancetta or uncured bacon chopped into 1/2 inch pieces
1/2 cup Italian-style bread crumbs
1 whole egg, plus 1 egg white, beaten
pinch of salt and pepper
1 onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 pound shiitake mushrooms, coarsely chopped
2 cloves chopped garlic
3 cups greens (spinach, kale, chard, beet greens, etc)
1 cup cherry tomatoes, split lengthwise (I used yellow tomatoes, but red work just as well)
1 (32oz.) box unsalted, organic chicken stock
2 large Tablespoons of tomato paste
1. Fry bacon over medium low heat until fat is rendered and bacon is crispy. Remove bacon to drain on a paper towel and retain the bacon fat.
2. Combine ground venison, bacon, bread crumbs, beaten eggs, salt and pepper until blended. Shape into 1-inch meatballs.
3. Preheat a large stockpot on medium-high. Add 1 Tab of the retained bacon fat to pan then add meatballs (in batches, do not crowd); cook and turn for 6-8 minutes or until browned. Adding more oil if necessary.
Remove and drain on paper towels.
4. After all meatballs have been cooked, add onion and red pepper to pan and saute over medium heat 2 or 3 minutes until softened; add mushrooms and garlic and cook 2 or 3 minutes;
add greens and cook until wilted,
than toss in tomatoes for 1-2 minutes.
5. Reduce heat to medium-low; add chicken stock, tomato paste, meatballs and salt and pepper to taste.
Simmer for about 10 minutes until soup is hot. Yummmm!
