Italian Wedding Soup Recipe
You have to try this low carb Italian wedding soup!
This incredibly popular Italian dish is just what the doctor ordered when you’re in the mood for the ultimate comfort food. This veggie and meat infused soup make for a satisfying meal that you can enjoy any time of year. However, it is especially perfect for those colder weather months! No matter when you decide to cook up this flavorful recipe, you are sure to enjoy it right down to the very last spoonful. It’s just too good to pass up!
Traditional Italian wedding soup sometimes includes pasta. However, to keep it low carb, we added cauliflower rice. You’ll still get that satisfying texture you want, but without sacrificing your keto diet. There are plenty of meat, spinach, and flavorful spices to keep your taste buds and stomach completely satisfied. You definitely won’t walk away from the table hungry, that’s for sure.
Most flavorful soups require a very long cook time. Fortunately, that’s not the case with the quicker version! All you need is about 45 minutes in the kitchen, and you’ll be serving up your very own piping hot bowl of goodness! Not only will you have a tasty soup, but your home will be filled with the aroma of Italian seasonings. There’s nothing quite as inviting as that!
Whether you’ve tried Italian wedding soup in the past, or you’re just looking for something new to try–this recipe won’t’ disappoint. The hearty chunks of veggies and meat combined with the incredible spices and herbs will keep you coming back for more! It’s simple enough for a regular weekday menu but tasty enough to serve up to guests.
Try this recipe for yourself and see for yourself why so many people absolutely love it! We dare say this will soon be on your list of keto favorites.
• 420 Calories
• 26g of Fat
• 6.5g of Protein
• 4g of Net Carbs
1pound
ground beef (80% lean)
1/2cup
almond flour
1/2cup
grated parmesan
1teaspoon
dried Italian seasoning
1
large egg
2tablespoons
olive oil
2
medium stalks celery(diced)
1/2
small yellow onion(diced)
3
cloves minced garlic
6cups
chicken broth
1teaspoon
fresh chopped oregano
1teaspoon
fresh chopped thyme
2cups
cauliflower rice
2cups
fresh baby spinach
salt and pepper
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Combine the ground beef, almond flour, parmesan cheese, Italian seasoning, and egg in a mixing bowl.
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Season with salt and pepper them mix well by hand and shape into ½-inch balls.
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Place the meatballs on a plate and refrigerate until ready to use.
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Heat the oil in a large saucepan over medium heat.
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Add the celery and onion then season with salt and pepper – cook for 6 to 7 minutes until tender, stirring often.
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Stir in the garlic and cook for 1 minute more.
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Add the broth, oregano, and thyme then bring to a boil.
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Reduce heat and simmer for 10 minutes then stir in the cauliflower rice and meatballs.
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Cook for 5 minutes or until the meatballs are cooked through.
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Stir in the spinach and cook for 1 to 2 minutes until wilted then adjust seasoning to taste and serve hot.
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