With the cooler months approaching, this warm and hearty soup is a great way to pack in lots of nutrition in one bowl.

If you are wondering about the name, it was actually a misinterpreted translation of the Italian soup that originated in Naples as minestra maritata, which means “married soup” – but it refers to the beautiful union of ingredients, not people. Ingredients that make this soup so special together, like leafy greens and savory beef and pork.

Our Paleo version includes bite-size meatballs, plus a generous serving of greens and veggies, resulting in a truly delicious meal that will leave you feeling completely satisfied.




½ lb ground pork

½ lb ground grass-fed beef

¼ cup fresh parsley, chopped fine

1 tsp Italian seasoning

1 large egg (cage-free, pasture raised)

½ tsp pink or sea salt

½ tsp pepper

Extra virgin olive oil



1 tbsp extra virgin olive oil

1 cup diced organic carrots

1 cup diced yellow organic onion

1 cup diced organic celery

4 cloves garlic, minced

64oz low sodium gluten-free chicken broth

1 cup fresh organic kale, chopped



To make the meatballs add beef and pork to a large bowl. Add parsley, Italian seasoning, egg, salt and pepper. Mix well and with clean hands form small ¾” meatballs. Heat oil in a saucepan and brown meatballs in pan (doing so in shifts to not crowd the pan). Set meatballs aside on a plate. To make the soup, heat oil in a large pot over medium heat. Add carrots, onions and celery. Sauté until soft. Add garlic and cook another minute. Pour in broth and season soup with salt and pepper. Add meatballs to the sup. Bring to a boil then cover and simmer on low for about 10 minutes or until meatballs are completely cooked through. Stir in kale and continue to cook until wilted. Season with extra salt and pepper to taste if desired.