Tennessee Wedding Soup

  • Author: Traci Keel
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 10-12 1x
  • Category: Soups
  • Cuisine: Low-Carb


It’s like Italian Wedding Soup with just as much charm and a little more kick.



  • Meatballs
  • 1/2 yellow onion grated
  • 2 tablespoons of fresh sage, minced
  • 1/3 cup chopped parsley
  • 2 cloves garlic, minced
  • 1 tablespoon almond meal
  • 1/4 cup parmesan cheese (get the good stuff with lots of flavor- nothing in a can!!!)
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon of fresh cracked pepper
  • 1 pound ground beef, grass-fed (or use chicken or turkey if you prefer)
  • 1/2 pound lean ground pork sausage WITHOUT fillers, nitrates, etc. (I use local hand-packed sausages that have basil and peppers in them. I simply cut them out of their casings. Don’t use breakfast sausage.)
  • Soup:
  • 12 Tablespoons of bacon fat (butter or olive oil will work too)
  • 1 cup diced carrots
  • 1 cup diced celery
  • 10 cups chicken stock (MAKE YOUR OWN – if you haven’t, then use what you can buy, but buy the best you can find.)
  • 2 teaspoons sea salt
  • 1 teaspooon pepper
  • 12 teaspoons red pepper flakes
  • 12 teaspoons dried oregano
  • 2 cups chopped collard greens (or bok choy, or chard, or spinach)
  • Garnishes
  • Hot sauce (We use Southern Gentlemen)
  • Chopped scallions


  1. Meatballs:
  2. Grate the onion and combine with sage, parsley, garlic, almond meal, parmesan, salt, pepper, beef, and sausage.
  3. Form into 1-inch balls and place on a cookie sheet. Put in the refrigerator to chill.
  4. Soup:
  5. Heat the bacon fat in a 7 quart stock pot or cast-iron pot.
  6. Add the carrots and celery and cook for 3-5 minutes until soft.
  7. Add the chicken stock, salt, pepper, pepper flakes, and oregano and bring to a boil.
  8. Reduce the heat to medium and add the meatballs. Cover and let cook about 6-8 minutes until the meatballs are cooked through and floating on the top.
  9. Stir in the greens. (or spinach or bok choy or kale if your family doesn’t love greens yet) and cook until wilted.
  10. Serve in bowls with a dash or ten of hot sauce and a sprinkling of scallions.
  11. Eat, y’all!


  • Serving Size: 12
  • Calories: 257
  • Fat: 14
  • Carbohydrates: 1
  • Protein: 20

Keywords: soup, wedding soup, low-carb, dinner