Low Carb Italian Wedding Soup
Nothing beats a comforting low carb soup on a cold dreary day. This
classic Italian Wedding Soup is sure to hit the spot!
Ingredients
Meatballs:
1 lb ground beef OR ground pork
1/2 cup crushed pork rinds OR almond flour
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
3/4 tsp salt
1/2 tsp pepper
1 large egg
Soup:
2 Tbsp avocado oil
1/4 cup chopped onion
4 celery stalks, chopped
1 tsp salt
1/2 tsp pepper
3 cloves garlic, minced
1 tsp dried oregano
6 cups chicken broth
2 cups riced cauliflower
2 cups packed spinach leaves
Additional salt and pepper
Parmesan for sprinkling
Meatballs:
In a large bowl, mix together the ground meat, crushed pork rinds,
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.
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
Makes: 6 servings
Nutritional Information per Serving: Calories 303, Protein 29 gr, Fat 20
gr, Carbs 6 gr, Fiber 2 gr, Cholesterol 73 mg
Darlene
Love me without fear, Trust me without questioning. Need me without
demanding,Want me without restrictions. Accept me without change,
Desire me without inhibitions. For a love so free.... Will never fly away.
Posted by: Darlene BC <dsharple@shaw.ca>
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