Nothing beats a comforting low carb soup on a cold dreary day. This classic Italian Wedding Soup is sure to hit the spot!
Ingredients
454 gm
Pork, ground, lean
(or ground beef; Meatballs)
1/2 cup
Almond flour/meal, Bob's Red Mill
(or crushed pork rinds; Meatballs)
1/2 cup
Parmesan cheese, grated
(Meatballs)
1 tsp
Italian herb seasoning, McCormick
(Meatballs)
3/4 tsp
Salt
(Meatballs)
1/2 tsp
Black pepper
(Meatballs)
1 large
Egg
(Meatballs)
2 tbsp
Avocado oil
(Soup)
1/4 cup
White onion
(chopped; Soup)
4 medium stalk(s)
Celery
(chopped; Soup)
1 tsp
Salt
(Soup)
1/2 tsp
Black pepper
(Soup)
3 clove(s)
Garlic
(minced; Soup)
1 tsp
Oregano, dried
(Soup)
6 cup
Chicken broth (stock), low sodium
(Soup)
2 cup
Cauliflower crumbles/rice
(Soup)
2 cup
Baby spinach
(packed; Soup)
1/4 cup
Parmesan cheese, grated
(garnish)
Instructions
In a large bowl, mix together the ground meat, almond flour, cheese, Italian seasoning, salt,and pepper. Add the egg and combine well using your hands.
Form into 1/2 inch meatballs and place on a waxed paper-lined tray. Refrigerate until ready to add to the soup.
In a large saucepan or stock pot, heat the oil over medium heat until shimmering. Add the onion, celery, salt, and pepper and sauté until vegetables are tender, about 7 minutes. Add the garlic and cook another minute.
Stir in the chicken broth and oregano. Bring to just a boil and then reduce the temperature and simmer 10 minutes.
Add the cauliflower rice and the meatballs and cook until the meatballs are cooked through and float to the top, about 5 minutes.
Add the spinach leaves and cook until wilted, 2 minutes more. Season to taste
