Low-Carb Italian Wedding Soup
Servings Prep Time
10People 20Minutes
Cook Time
Servings Prep Time
10People 20Minutes
Cook Time
  • 1lb Lean Ground Beef10% fat
  • 2tbsp Chopped Fresh Parsley
  • 1tsp Italian seasoning
  • 1/8cup whole wheat bread crumbs
  • 1/8cup Ground Almonds
  • 1/4cup grated Parmesan cheese
  • 1 egg
  • 2tsp fresh oregano
  • 1pinch salt
  • 1pinch Black Pepper
  • 1tsp grape seed oil
  • 2tsp Minced Garlic
  • 1cup Chopped Onion
  • 4 chopped carrots
  • 14 1/2oz canned unsalted diced tomatoes
  • 6cups low-sodium beef broth
  • 1tbsp Italian seasoning
  • 1/2cup cannellini beans
  • 1tbsp Fresh Basil
  • 2 chopped medium zucchini
  • 6oz fresh spinach leaves
  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.