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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 Method

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

Method
 

For the Meatballs
  1. Combine all meatball ingredients in a mixing bowl and knead with your hands until they are well combined.
  2. Using your hands, form into 30 small meatballs.
  3. 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
  4. 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
  1. Add the celery and onion to the skillet and stir until they begin to soften.
  2. Using your hands, form into 30 small meatballs.
  3. 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.
  4. 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.
  5. Add the celery and onion to the skillet and stir until they begin to soften.
  6. Add the riced cauliflower and sautee for another three minutes or so, until softened.
  7. Add the minced garlic and saute for another 30 seconds.
  8. Pour in the chicken broth and bring the entire mixture to a slow boil.
  9. 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.
  10. Season with salt and pepper to taste.