Italian Inspired Soup

Perfect for a cold snowy or 'not-so-snowy' night, this soup will keep you warm and full.  Italian spices will bring a little bit of Italy to your soul.  


  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 small head of cabbage or half a large one
  • 1/4 cup coarsely cut parsley 
  • 5 red potatoes cut in fours
  • 1 tablespoon minced garlic
  • 1 cup diced onions
  • 1 large diced tomato
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Italian Seasoning
  • 1 tablespoon Himalayan Salt or sea salt (slowly add salt and adjust to your liking)
  • 1/4 teaspoon black pepper 
  • 8 cups chicken stock
  • Meatballs*

In a large stockpot, combine all the vegetables, seasoning, and chicken stock.  Let it simmer until all vegetables except potatoes are soft.  Add the meatballs and allow it to cook.  Continue to boil for another 15-20 minutes until all potatoes are tender.

Serve with a sprinkle of grated Parmesan cheese and garnish with fresh parsley.



*I made meatballs specifically for this soup.  Using the meatball recipe, I took 1 pound and made them into mini meatballs and 'not-so-perfectly-round' as a "crumble in the soup" and took the other 1 pound and made large meatballs. 

Italian Meatballs

These are 'make-ahead' meatballs and toss 'em in anything you like.  You can make these meatballs as a topping for pizza, meatball sub sandwich,  pasta, and even your Italian soup!


  • 2 pounds of ground meat (I made a combination of beef and pork)
  • 2 eggs 
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cup almond flour or almond meal*
  • 1 tablespoon Italian seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt

*I used almond meal and made my own using my Vitamix

Combine all ingredients together.  Create a ball the size of a golf ball (or to the size of your choosing).  Place the meatballs in a pot of boiling water.  Meatballs will sink to the bottom.  When they are cooked, they will float to the top.  Remove from water.  You can serve them immediately with marinara sauce or top them on your pizza or pasta.  You can also choose to freeze them for future use.  Before freezing, be sure the meatballs are at room temperature.   

**This recipe was modified from the Simply Gluten Free Magazine, January-February 2015 issue.