Low-Carb Italian Wedding Soup Recipe

Ingredients

• 1 lb Lean Ground Beef 10% fat
• 2 tbsp Chopped Fresh Parsley
• 1 tsp Italian seasoning
• 1/8 cup whole wheat bread crumbs
• 1/8 cup Ground Almonds
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tsp fresh oregano
• 1 pinch salt
• 1 pinch Black Pepper
• 1 tsp grape seed oil
• 2 tsp Minced Garlic
• 1 cup Chopped Onion
• 4 chopped carrots
• 14 1/2 oz canned unsalted diced tomatoes
• 6 cups low-sodium beef broth
• 1 tbsp Italian seasoning
• 1/2 cup cannellini beans
• 1 tbsp Fresh Basil
• 2 chopped medium zucchini
• 6 oz fresh spinach leaves

Instructions

1. In large bowl, combine beef, parsley, 1 tsp of Italian seasoning, bread crumbs, ground almonds, cheese, egg, oregano, salt, and pepper. Mix well.
2. Form into 36 - 1” meatballs. Set aside.
3. Peel and cut carrots into ¼” slices.
4. In large stock pot, heat oil over medium high. Add garlic, onion, and carrots. Cook for 3 to 4 minutes.
5. In blender, purée undrained tomatoes until smooth.
6. Add tomatoes, beef broth, and Italian seasoning to stock pot. Stir. Cover and bring to boil.
7. Reduce heat to low, cover, and simmer for 5 minutes until carrots begin to soften.
8. Turn off heat and let rest 10 minutes, covered.
9. Bring soup back to gentle boil and reduce heat to medium-low.
10. Add meatballs. Cover and simmer 20 minutes.
11. Add cannellini beans. Increase heat to medium. Cook for about 5 minutes, stirring occasionally, until beans are warm.
12. Add zucchini. Cook 3 minutes until zucchini is tender.
13. Add spinach. Cook 1 minute until spinach wilts. Turn heat off. Allow soup to rest 20 minutes. Serve hot.

Additional information