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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!
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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.