Description
This Italian Wedding Soup combines tender meatballs with nutrient-rich greens and a savory broth, offering exceptional flavor and comfort with straightforward instructions. It’s perfect for a healthy, gluten-free family dinner.
Ingredients
Scale
- 1/3 recipe Keto Meatballs (pre-made or homemade)
- 2 tablespoons avocado oil
- 1/4 cup (40g) chopped onion
- 4 stalks celery, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 6 cups (1.41 kg) chicken broth
- 2 cups (320g) riced cauliflower
- 2 cups (60g) packed spinach leaves (or 1 cup frozen spinach)
- Additional salt and pepper to taste
- Parmesan cheese for sprinkling
Instructions
- If making homemade meatballs, prepare according to your preferred recipe. For store-bought meatballs, ensure they’re fully thawed if frozen and set aside until needed.
- Heat the avocado oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and celery, season with salt and pepper, and sauté for 5-7 minutes until vegetables begin to soften. Add the minced garlic and dried oregano, cooking for another 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat to a simmer and carefully add your prepared meatballs to the broth. Allow the meatballs to cook in the broth for about 8-10 minutes.
- Stir in the riced cauliflower and simmer for 5 minutes. Add the spinach leaves and stir until wilted, about 2 minutes. Taste and adjust seasonings with additional salt and pepper if needed.
- Ladle the hot Italian Wedding Soup into bowls. Sprinkle freshly grated Parmesan cheese on top and serve immediately for the best flavor and texture.
Notes
- For the best Italian Wedding Soup, use homemade stock if available.
- You can substitute spinach, kale, or Swiss chard instead of escarole.
- Use small pasta like acini di pepe, orzo, or stelline for a traditional version.
- The soup can be stored in airtight containers for up to 4 days in the fridge or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: N/A
- Sodium: 870
- Fat: 14
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 8
- Fiber: 2
- Protein: 15
- Cholesterol: N/A