Italian Wedding Soup

What you'll need:

• 48 oz chicken broth
• 1 bag riced cauliflower
• 1/2 bag spinach leaves
• 1 tbsp olive oil
• 1 tbsp butter
• 1/4 cup celery, diced
• 1/4 cup carrots, diced
• 1/4 onion, diced
• 3 cloves garlic, minced

Meatballs:

• 1 egg
• 1 lb. ground beef
• 1/2 onion, diced
• 1/2 cup grated parmesan cheese
• 1/2 almond/coconut flour or pork rinds
• 1 1/2 tbsp parsley
• Salt & pepper as desired

How to prepare:

• In a large bowl, add in all meatball ingredients and blend with hands until well combined. 
• Form into mini meatballs, set aside
• In a large pot, melt butter and olive oil
• Add in carrots, onion and celery. Sauté until translucent - about 10 minutes.
• Add garlic, stir until fragrant about 2-3 minutes
• Pour in chicken broth reduce heat and let simmer
• Once soup is boiling, add in meatballs and 1 package riced cauliflower
• Meatballs will float to the top when done.
• When meatballs are cooked, add in spinach leaves. 
• Cook until wilted
• Serve hot