Tiny tasty meatballs in a chicken broth with spinach and egg drop makes this soup hearty and delicious!
This is one of my all time favorite soups! If you’ve never had it before, you are in for a treat! It’s incredibly easy to make and even the pickiest of eaters will love it! Italian Wedding Soup doesn’t get it’s name because it’s served at Italian weddings. It actually refers to how well the flavors marry together.
The base for the soups is chicken stock, which I love to make from scratch in my Instant Pot. It only takes 1 hour pressure cooked, but tastes like it’s been simmering for 4-5 hours! I add mini meatballs, cauliflower rice, parmesan cheese, fresh spinach and a swirl of eggs, similar to making egg drop soup! This soup is so hearty and is perfect to warm you up on cold days!
I add a parmesan cheese rind in this soup, which is optional, but highly recommended! It gives the soup a huge boost of flavor and also helps to thicken it slightly. If you have never used your rinds before, always save them in the fridge or freezer! They are great to add to soups, they help thicken them as it slowly melts.
Ingredients
10 cups chicken stock (see my recipe here)
3 cups cauliflower rice
1/2 pound ground beef (I use 85%)
1/2 pound ground pork
1 cup parmesan cheese, grated
3 whole eggs
3 garlic cloves, grated
1/4 cup fresh parsley, divided
2 tablespoons fresh basil (or 2 teaspoons dried)
1/2 cup super fine almond flour
8 ounces raw spinach leaves, roughly chopped
1/2 cup diced carrots
Salt and pepper to taste
Optional:
1 parmesan cheese rind
Preparation
Add the chicken stock to a large pot and bring to a simmer.
Add 1 egg, garlic, almond flour, basil, parsley, salt and pepper to a bowl and mix. Add in the ground beef and pork and mix just until combined, do not over mix.
Using a small melon baller/scooper, form the mini meatballs, then drop them into the simmering stock.
Add in the carrots and parmesan cheese rind (if you have one) simmer for 10 minutes. Add in the cauliflower rice and spinach, then continue cooking for another 5-7 minutes.
Scramble the 2 remaining eggs and slowly add them into the soup, while stirring the soup.
Cook for a few more minutes and allow to cool slightly before serving with some grated parmesan cheese and a garnish of parsley.
Note: The carrots are optional, so if you are on strict Keto, you can certainly omit them.
Makes 6 Servings
Macros: Fat 21 grams – Protein 26 grams – Carbs (net) 6 grams
Italian Wedding Soup - Keto and Low Carb
Ingredients
- 10 cups chicken stock - see my recipe here
- 3 cups cauliflower rice
- 1/2 pound ground beef - I use 85%
- 1/2 pound ground pork
- 1 cup parmesan cheese - grated
- 3 whole eggs
- 3 garlic cloves - grated
- 1/4 cup fresh parsley - divided
- 2 tablespoons fresh basil - or 2 teaspoons dried
- 1/2 cup super fine almond flour
- 8 ounces raw spinach leaves - roughly chopped
- 1/2 cup diced carrots
- Salt and pepper to taste
Optional:
- 1 parmesan cheese rind
Preparation
- Add the chicken stock to a large pot and bring to a simmer.
- Add 1 egg, garlic, almond flour, basil, parsley, salt and pepper to a bowl and mix. Add in the ground beef and pork and mix just until combined, do not over mix. Using a small melon baller/scooper, form the mini meatballs, then drop them into the simmering stock.
- Add in the carrots and parmesan cheese rind (if you have one) simmer for 10 minutes. Add in the cauliflower rice and spinach, then continue cooking for another 5-7 minutes.
- Scramble the 2 remaining eggs and slowly add them into the soup, while stirring the soup.
- Cook for a few more minutes and allow to cool slightly before serving with some grated parmesan cheese and a garnish of parsley.
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