Low-carb Italian Wedding Soup

Low-carb Italian Wedding Soup

About The Recipe: This hearty meatball soup is a comforting and flavorful dish, perfect for cozy nights. The homemade meatballs, made with a delicious blend of ground beef, pork, and seasonings, are tender and rich in flavor. The soup base, with sautéed vegetables and a well-balanced mix of herbs and bouillons, creates a savory broth that complements the meatballs wonderfully. The spinach adds a fresh, earthy touch, while the tofu strips provide a nice texture contrast. Topped with freshly grated Parmesan, this dish is a satisfying, filling meal that’s sure to please everyone at the table!
20 mins prep 25 mins cook 6 serving 3g net carbs/serving, 458 cals/serving

Ingredients

Ground beef, 80/20, 1 Pound (16oz, 453.6g)

Ground pork, 1 pound (16oz, 453.6g)

Fresh parsley, 10 Grams (0.35oz, 10g)

100% Grated Parmesan & Romano Cheese, 2 Tablespoons (0.53oz, 15g)

Minced Garlic, 5 Grams (0.18oz, 5g)

Knorr Beef Flavor Boullion, 2 Teaspoons (0.28oz, 8g) (optional)

Black pepper, ground, 3 Grams (0.11oz, 3g)

Onion, white, yellow or red, raw, 35 Grams (1.23oz, 35g)

Carrots, 40 Grams (1.41oz, 40g)

Baby Spinach, 160 Grams (5.64oz, 160g)

Tofu Skins, 15 Grams (0.53oz, 15g)

Knorr Chicken Flavor Bouillon, 15 Grams (0.53oz, 15g)

Celery, 40 Grams (1.41oz, 40g)

Savory, ground, 1⁄4 Teaspoon (0.01oz, 0.4g)

Basil, dried, 1 Gram (0.04oz, 1g)

Italian seasoning, 1 Gram (0.04oz, 1g)

Onion powder, 2 Grams (0.07oz, 2g)


In a large bowl, combine the ground beef, pork, parsley, minced garlic, grated Parmesan, beef bouillon, black pepper, and egg. Mix thoroughly until well incorporated.

Shape the mixture into 24 small meatballs. Freeze any remaining meat for a future meal.

Heat a large pan over medium-high heat and add the meatballs. Cover with a lid and cook for 5-7 minutes, turning occasionally, until browned and cooked through.

In a medium to large pot, sauté the onion, carrots, celery, and garlic until slightly tender.

In another bowl, soak 1-2 sheets of tofu skin until it softens. Once the skins are soft, cut them into strips or however you like.

Add 6 cups of water to the pot, of sautéed vegetables followed by the chicken bouillon, savory, basil, Italian seasoning, and onion powder. Stir to combine and let the mixture simmer for 10 minutes.

Once the meatballs are cooked, carefully add them to the pot, along with the spinach leaves and tofu strips.

Increase the heat to high and cook for an additional 5 minutes, loosening the lid slightly to prevent the broth from boiling over.

Once done, plate the soup and garnish with freshly grated Parmesan. Serve hot and enjoy!

Nutrition Info Per Serving

Servings 6
Serving size 1 cup

Nutrient Value
Calories 458
Total Carbs 4.1g
Net Carbs 2.6g
Fiber 1.4g
Starch 0.4g
Sugar 0.9g
Added Sugar 0.0g
Sugar Alcohols 0.1g
Allulose 0.0g
Protein 42.3g
Fat 29.4g
Monounsat. Fat 13.0g
Polyunsat. Fat 2.7g
Omega-3 Fat 0.1g
Omega-6 Fat 2.6g
Saturated Fat 10.8g
Cholesterol 141.1mg

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