Italian Wedding Soup


This popular, cold-weather classic just got a Maximized makeover. It does take a bit of preparation, so you will have to think ahead- but it is worth it! Warm, comforting, and protein-packed, this hearty Italian Wedding soup is just what you want on a cold winter’s night!



  • 1 pound free-range ground veal, beef or bison
  • 1 organic egg
  • 1⁄2 cup finely grated Parmesan
  • 1 clove garlic, minced
  • 1⁄4 cup Italian parsley, chopped
  • 2 tablespoon olive oil
  • salt and pepper to taste


  • 6 cups rich chicken stock
  • cooked meatballs
  • 1⁄4 cup Italian parsley, chopped
  • 1⁄2 cup grated organic Parmesan cheese, chopped



  1. Combine all ingredients, except olive oil, until well mixed.
  2. Roll mixture into meatballs the size of a quarter and place on parchment- lined tray in a single layer.
  3. Refrigerate meatballs for 2 hours before cooking. Fry meatballs in olive oil until golden brown.
  4. Set aside on paper towels.


  1. Sweat celery in olive oil over medium heat until translucent. Set aside.
  2. In six shallow soup bowls, divide the celery and meatballs, and ladle in 6-8 ounces hot chicken broth.
  3. Sprinkle each with 1 teaspoon parsley and 1 tablespoon grated Parmesan cheese.


Kari Penner

About Kari Penner

Kari Penner, BA, MA (in process) is a Wellness Coach and works at Shine Dental. She has spent most of the past decade studying Wellness, Nutrition, Toxicity and has been a professional Life Coach since 2001. In 2011, she started her Master’s of Counseling at Providence Seminary. Learn More