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Italian Wedding Soup Recipe
Macros per serving:
• 420 Calories
• 26g of Fat
• 6.5g of Protein
• 4g of Net Carbs
Servings Prep Time
6 15minutes
Cook Time
30minutes
Servings Prep Time
6 15minutes
Cook Time
30minutes
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
  1. Combine the ground beef, almond flour, parmesan cheese, Italian seasoning, and egg in a mixing bowl.
  2. Season with salt and pepper them mix well by hand and shape into ½-inch balls.
  3. Place the meatballs on a plate and refrigerate until ready to use.
  4. Heat the oil in a large saucepan over medium heat.
  5. Add the celery and onion then season with salt and pepper – cook for 6 to 7 minutes until tender, stirring often.
  6. Stir in the garlic and cook for 1 minute more.
  7. Add the broth, oregano, and thyme then bring to a boil.
  8. Reduce heat and simmer for 10 minutes then stir in the cauliflower rice and meatballs.
  9. Cook for 5 minutes or until the meatballs are cooked through.
  10. Stir in the spinach and cook for 1 to 2 minutes until wilted then adjust seasoning to taste and serve hot.