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Italian Wedding Soup Recipe
Macros per serving:
• 420 Calories
• 26g of Fat
• 6.5g of Protein
• 4g of Net Carbs
Course
Dinner
,
Lunch
,
Soup
Cuisine
Italian
Keyword
Healthy
,
Keto
,
Low-carb
Servings
Prep Time
6
15
minutes
Cook Time
30
minutes
Servings
Prep Time
6
15
minutes
Cook Time
30
minutes
Ingredients
1
pound
ground beef (80% lean)
1/2
cup
almond flour
1/2
cup
grated parmesan
1
teaspoon
dried Italian seasoning
1
large egg
2
tablespoons
olive oil
2
medium stalks celery
(diced)
1/2
small yellow onion
(diced)
3
cloves minced garlic
6
cups
chicken broth
1
teaspoon
fresh chopped oregano
1
teaspoon
fresh chopped thyme
2
cups
cauliflower rice
2
cups
fresh baby spinach
salt and pepper
Instructions
Combine the ground beef, almond flour, parmesan cheese, Italian seasoning, and egg in a mixing bowl.
Season with salt and pepper them mix well by hand and shape into ½-inch balls.
Place the meatballs on a plate and refrigerate until ready to use.
Heat the oil in a large saucepan over medium heat.
Add the celery and onion then season with salt and pepper – cook for 6 to 7 minutes until tender, stirring often.
Stir in the garlic and cook for 1 minute more.
Add the broth, oregano, and thyme then bring to a boil.
Reduce heat and simmer for 10 minutes then stir in the cauliflower rice and meatballs.
Cook for 5 minutes or until the meatballs are cooked through.
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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