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!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 50 minutes |
| Servings |
people
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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
Ingredients
Meatballs
Soup
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Instructions
For the Meatballs
- In a large bowl, mix together beef, almond flour, seasonings, and egg. Combine well using your hands.
- 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
- 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.
- Stir in the chicken broth and oregano. Bring to a boil and then reduce the heat to low. Simmer for 10 minutes.
- Add in riced cauliflower and meatballs. Cook until meatballs are cooked through and rise to the top, about 7 minutes.
- 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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