About
This is a classic, favorite soup – no wedding required! The keto version of Italian Wedding Soup is not far off from the original recipe. A fragrant broth baths handfuls of chopped spinach and little homemade meatballs. Instead of tiny egg noodles, cauliflower rice makes the perfect substitute!
Ingredients
- 8 ounce hamburger or ground beef, 80% lean
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon parsley, dried
- 1 large raw egg
- ½ cup, shredded parmesan cheese
- 3 clove garlic
- 1 tablespoon olive oil
- 4 cup chicken broth
- 2 cup, cut pieces spinach
- 8 ounce cauliflower rice
- ½ teaspoon salt
- 2 teaspoon black pepper, ground
Instructions
- Preheat an oven to 350 degrees and line a large sheet tray with aluminum foil. In a bowl, combine the ground beef, first amounts of salt and pepper, the onion powder, parsley, egg, and parmesan cheese.
- Turn the meatball mixture into 16, 1-inch mini meatballs. Each one will weight just over half an ounce. Arrange the meatballs on your sheet tray.
- Bake the tray for 20 minutes in the oven. After baking, you can easily scrape away any unwanted fat drippings with a spoon.
- While the meatballs are baking, mince the cloves of garlic. Toss them in a large pot with the olive oil over a low heat. Cook for about 30 seconds, so the garlic can become fragrant and slightly toasted.
- Pour the chicken broth into the pot. Bring the pot to a low boil. Then, stir in the remaining ingredients.
- Let the soup simmer, covered, for about 5 minutes – long enough for the spinach and cauliflower to become tender and blend with the flavors of the broth. At this point, you may add the meatballs into the soup, or you may leave them set aside for serving.
- For serving, set 4 meatballs in the bottom of 4 bowls. Each bowl gets 1 cup of soup. Enjoy!
Nutrition Facts
- Servings: 4
- Calories: 326.7kcal/1367.0kJ (per serving)
- Fat: 20.8g (per serving)
- Carbs: 6.6g (per serving)
- Protein: 28.1g (per serving)
