You can’t beat a nice cup of hot soup on a dreary day. Check out this lightened up Italian Wedding Soup – it’s gluten free, dairy free, and packed with protein and veggies! Enjoy it on its own or with a nice crisp side salad for a meal that’s sure to hit the spot!

Print Recipe

Italian Wedding Soup

Course

Dinner, Main Dish

Prep Time

20 minutes

Cook Time

30 minutes

Passive Time

50 minutes

Servings

people

Ingredients

Meatballs

• 1 lb ground beef
• 1/2 cup almond flour
• 1 tsp italian seasoning
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 large egg

Soup

• 5 tsp avocado oil
• 1/2 cup onion chopped
• 4 celery stalks chopped
• 1 tsp salt
• 1/2 tsp pepper
• 3 cloves garlic minced
• 1 tsp dried oregano
• 6 cups chicken stock (can also use vegetable stock)
• 2 cups riced cauliflower
• 2 cups packed spinach leaves

Course Dinner, Main Dish Prep Time 20 minutes Cook Time 30 minutes Passive Time 50 minutes Servings people Ingredients Meatballs 1 lb ground beef 1/2 cup almond flour 1 tsp italian seasoning 3/4 tsp salt 1/2 tsp pepper 1 tsp garlic powder 1 large egg Soup 5 tsp avocado oil 1/2 cup onion chopped 4 celery stalks chopped 1 tsp salt 1/2 tsp pepper 3 cloves garlic minced 1 tsp dried oregano 6 cups chicken stock (can also use vegetable stock) 2 cups riced cauliflower 2 cups packed spinach leaves

Instructions

For the Meatballs

1. In a large bowl, mix together beef, almond flour, seasonings, and egg. Combine well using your hands.
2. Form meat mixture into 1/2 inch balls and place them on a wax paper-lined tray. Refrigerate the meatballs until ready to add into the soup.

For the Soup

1. In a large pot, heat oil over medium heat. Add in onion, celery, salt, and pepper. Sauté vegetables until tender, about 5-7 minutes. Add in minced garlic and continue to cook for another minute.
2. Stir in the chicken broth and oregano. Bring to a boil and then reduce the heat to low. Simmer for 10 minutes.
3. Add in riced cauliflower and meatballs. Cook until meatballs are cooked through and rise to the top, about 7 minutes.
4. Add in spinach leaves and cook until wilted, about 2 minutes more. Season with additional salt and pepper to taste.

Recipe Notes

1/5th (1 serving) of the soup is approximately 1 serving protein, 1 serving vegetables, and 1 serving fat.

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