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 

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