[rev_slider alias=”allies-italian-wedding-soup”]

If you follow me on Instagram (if not, please do! @livlight_), you know that I recently did a 5-day sugar detox put on by fellow Health Coach, Allison Donovan and Radiance Yoga. It was terrific, and, by the end of the fifth day, my sugar cravings had decreased and I was definitely feeling a bit lighter! One of my favorite recipes was Allie’s Italian soup! My family (even my one and four-year-old) and I loved it so much that I asked Allie if I could share it on the site. It’s easy and absolutely delicious!



  • 1 lb ground meat (I used organic turkey, but grass fed beef would be good too
  • 1/3 cup chopped parsley
  • 2 garlic cloves, minced
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 egg


  • 1 tbsp ghee or coconut oil
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, minced
  • 8 cups organic turkey or chicken bone broth (different from turkey stock)
  • 4 cups baby spinach, chopped (or kale or other leafy green)
  • 1 egg
  • 2 Tbsp parsley, chopped
  • Olive oil to drizzle on top, if desired


Combine ingredients under “Meatballs” and form into small balls, set aside. Melt cooking fat (ghee or coconut oil) over medium heat in a soup pot. Add chopped onion and celery, stir for about 2 minutes. Add minced garlic, salt and pepper – keep stirring. As soon as the onions are translucent, pour in the bone broth and bring to a boil. Add chopped carrots and meatballs and simmer uncovered for about 15 minutes (or until carrots are soft and meatballs are cooked). Add spinach (or other leafy greens, like Kale), stir.

In a separate bowl, beat the egg. Then, slowly, add to the soup while you stir.

Stir in chopped parsley, drizzle with olive oil and enjoy!