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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.

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.

This meatball mixture makes about 30 small meatballs.

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.

Add all of the veggies to the pan to cook through.

Add the chicken broth.

Then you'll add the spinach and meatballs back into the broth and veggie mixture.

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.

Delicious, healthy, low carb Italian Wedding Soup! This is a THM "S" recipe!

Low-Carb Italian Wedding Soup (THM S)

This THM-friendly S recipe is a delicious take on a classic Italian Wedding Soup!
Servings 6 people

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.

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