Low-Carb Italian Wedding Soup
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Who doesn’t love a big bowl of soup?
This Trim Healthy Mama-friendly version of Italian Wedding Soup is tasty and pretty simple to make!
I love this recipe – the meatballs are simple but tasty, and this is the perfect family recipe for a cozy night in.
This recipe calls for pork rinds for the bread crumbs, and they work so well as a low-carb alternative to bread! They give the meatballs the texture they need and make them truly delicious.
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The meatballs are well-seasoned, which ensures they don’t get lost in the flavors of the broth.
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After the meatball mixture is combined and formed into small meatballs (you really do want these to be really small! I make mine about the size of cherry tomatoes so they are easy to eat.
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After the meatballs are cooked through and browned, you’ll use a slotted spoon to transfer them to another plate and drain most of the oil and grease from the pan, leaving about 1 Tablespoon for cooking the veggies.
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Add all of the veggies to the pan to cook through.
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Add the chicken broth.
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Then you’ll add the spinach and meatballs back into the broth and veggie mixture.
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Once the soup has had a chance to simmer, the flavors blend together so well. And because this soup is broth-based and packed with veggies, it’s a delicious, slimming meal! This is a Trim Healthy Mama-friendly “S” meal.
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![Delicious, healthy, low carb Italian Wedding Soup! This is a THM "S" recipe!](https://thewellplannedkitchen.com/wp-content/uploads/2020/02/Italian-wedding-soup-1-400x400.jpg)
Low-Carb Italian Wedding Soup (THM S)
Ingredients
For the Meatballs
- 1 1/2 pounds ground beef
- 1 egg
- 2 oz pork rinds, crushed into crumbs
- 1/4 cup grated parmesan cheese (green can is fine)
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 Tbsp parsley flakes
- salt and pepper to taste
For the Soup
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 stalks celery
- 3-4 cups baby spinach
- 2 tsp minced garlic
- 1 1/2 cups riced cauliflower (I use frozen and thaw it before adding it to the pot)
- 1 quart chicken broth
- salt and pepper to taste
Instructions
For the Meatballs
- Combine all meatball ingredients in a mixing bowl and knead with your hands until they are well combined.
- Using your hands, form into 30 small meatballs.
- Put 1 Tablespoon of olive oil into a deep skillet over medium-high heat and saute until they are brown on all sides and cooked completely through
- Using a slotted spoon, remove the meatballs from the skillet and place on a paper towel-lined plate. Drain the skillet of all but 1 Tablespoon of grease/oil from cooking the meatballs.
For the Soup
- Add the celery and onion to the skillet and stir until they begin to soften.
- Using your hands, form into 30 small meatballs.
- Put 1 Tablespoon of olive oil into a deep skillet over medium-high heat and saute until they are brown on all sides and cooked completely through.
- Using a slotted spoon, remove the meatballs from the skillet and place on a paper towel-lined plate. Drain the skillet of all but 1 Tablespoon of grease/oil from cooking the meatballs.
- Add the celery and onion to the skillet and stir until they begin to soften.
- Add the riced cauliflower and sautee for another three minutes or so, until softened.
- Add the minced garlic and saute for another 30 seconds.
- Pour in the chicken broth and bring the entire mixture to a slow boil.
- Place the meatballs back into the skillet and add the baby spinach. Cook for about 10 more minutes or until the liquid has reduced and thickened just a bit more.
- Season with salt and pepper to taste.