Keto Italian Wedding Soup Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.5/5
(14 reviews)
Keto Italian Wedding Soup
Zylo Recipes

Description

Imagine a comforting bowl brimming with savory warmth, a symphony of flavors dancing on your palate. This reimagined classic soup invites you to experience the familiar embrace of Italian Wedding Soup, thoughtfully crafted for a lighter, more wholesome indulgence. At its heart lies a beautifully aromatic broth, simmered to perfection with a medley of herbs and seasonings that awaken the senses.

Picture the delicate fragrance wafting from the pot, a promise of the deliciousness to come. Swirling within this fragrant elixir are vibrant green spinach leaves, their tender texture offering a delightful counterpoint to the other ingredients. Each spoonful delivers a burst of fresh, earthy goodness that complements the richness of the broth.

Miniature meatballs, lovingly handcrafted, are the stars of this culinary creation. These tiny spheres of seasoned ground meat are incredibly tender and juicy, adding a satisfying heartiness to the soup. Their savory flavor infuses the broth, creating a harmonious blend that is both comforting and deeply satisfying.

In place of traditional pasta, you'll discover a clever twist: tender cauliflower rice. This innovative addition not only contributes a delicate texture but also allows you to savor the classic flavors of the soup without any compromise. It absorbs the rich broth beautifully, creating a delightful and wholesome experience.

This soup is more than just a meal; it's an invitation to slow down, savor each spoonful, and nourish your body with wholesome ingredients. It’s perfect for a cozy night in, a light lunch, or any occasion that calls for a comforting and flavorful dish. It's a celebration of simple, fresh ingredients brought together in perfect harmony, a culinary hug in a bowl that will leave you feeling satisfied and content.

Preparation Time

Prep Time
10 min
Cook Time
20 min
Total Time
30 min

Nutrition Information

Per 1 cup soup w/ 4 meatballs serving
C
Calories
320 Kcal

C
Carbs
8 g
Fi
Fiber
2 g
Sugar
3 g

P
Protein
25 g

C
Fats
20 g
Saturated Fats 8 g
Unsaturated Fats 10 g

Cholestrol 75 mg
Sodium 800 mg
Potassium 400 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

Ingredients

    1.
    Hamburger Or Ground Beef, 80% Lean
    Hamburger Or Ground Beef, 80% Lean
    8 ounce
    2.
    Salt
    Salt
    ½ teaspoon
    3.
    Black Pepper
    Black Pepper
    ½ teaspoon
    4.
    Onion Powder
    Onion Powder
    1 teaspoon
    5.
    Parsley, Dried
    Parsley, Dried
    1 teaspoon
    6.
    Raw Egg
    Raw Egg
    1 large
    7.
    Parmesan Cheese
    Parmesan Cheese
    ½ cup, shredded
    8.
    Garlic
    Garlic
    3 clove
    9.
    Olive Oil
    Olive Oil
    1 tablespoon
    10.
    Chicken Broth
    Chicken Broth
    4 cup
    11.
    Spinach
    Spinach
    2 cup, cut pieces
    12.
    Cauliflower Rice
    Cauliflower Rice
    8 ounce
    13.
    Salt
    Salt
    ½ teaspoon
    14.
    Black Pepper
    Black Pepper
    ½ teaspoon

Instructions

    1.
    Preheat an oven to 350 degrees and line a large sheet tray with aluminum foil. In a bowl, combine the ground beef, first amounts of salt and pepper, the onion powder, parsley, egg, and parmesan cheese.
    2.
    Turn the meatball mixture into 16, 1-inch mini meatballs. Each one will weigh just over half an ounce. Arrange the meatballs on your sheet tray.
    3.
    Bake the tray for 20 minutes in the oven. After baking, you can easily scrape away any unwanted fat drippings with a spoon.
    4.
    While the meatballs are baking, mince the cloves of garlic. Toss them in a large pot with the olive oil over a low heat. Cook for about 30 seconds, so the garlic can become fragrant and slightly toasted.
    5.
    Pour the chicken broth into the pot. Bring the pot to a low boil. Then, stir in the remaining ingredients.
    6.
    Let the soup simmer, covered, for about 5 minutes - long enough for the spinach and cauliflower to become tender and blend with the flavors of the broth. At this point, you may add the meatballs into the soup, or you may leave them set aside for serving.
    7.
    For serving, set 4 meatballs in the bottom of 4 bowls. Each bowl gets 1 cup of soup. Enjoy!