Review: 30 Day Guide to Paleo Cooking | Italian Wedding Soup
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Serves: 6-8
- Season the ground beef with adobo seasoning and set aside
- Bring the bone broth to a boil
- Add the chicken thighs to the pot, along with the carrot and celery
- Roll the ground beef into small meat balls and drop into the lightly boiling soup.
- Season soup with salt, pepper, and oregano
- Boil for 5 minutes, and reduce to simmer and cover. After about 15 minutes add the escarole to the pot
- Simmer up to one hour, and enjoy!
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/review-30-day-guide-to-paleo-cooking-italian-wedding-soup/
3.2.1753