Italian Wedding Soup
Servings Prep Time
5people 20minutes
Cook Time Passive Time
30minutes 50minutes
Servings Prep Time
5people 20minutes
Cook Time Passive Time
30minutes 50minutes
Ingredients
Meatballs
Soup
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.