Craving a comforting and flavorful soup without the carb overload? This low-carb Italian wedding soup recipe delivers all the classic tastes you love – tender meatballs, vibrant greens, and a rich, savory broth – without the guilt. Forget heavy pasta; this version relies on hearty vegetables and satisfying protein to create a satisfying and surprisingly light meal. Perfect for a chilly evening or a lighter lunch, this soup is surprisingly simple to make, yet elegant enough to impress even the most discerning palates. It's the perfect blend of traditional comfort food and healthy eating.
This recipe focuses on maximizing flavor while minimizing carbohydrates, offering a delicious alternative to traditional Italian wedding soup. We'll guide you through each step, from preparing the flavorful meatballs to simmering the perfect broth. Ready to dive into this delicious and healthy recipe? Let's get started!
Tools Needed
- Dutch oven
- spoon
- teaspoon
Ingredients
- Ground beef: 0.5 lb
- Italian sausage: 0.5 lb
- Pork panko (ground pork rinds): 0.5 cup
- Egg: 1
- Grated Parmesan cheese: 1/3 cup
- Minced garlic: 3 cloves
- Finely chopped parsley: 2 tbsp
- Dried oregano leaves: 1 tsp
- Salt: 1 tsp
- Pepper: 0.5 tsp
- Carrots
- Celery: 3 stalks
- Onion: 0.5 medium
- Chicken broth: 8 cups
- Lupini rice: 1 cup
- Baby spinach: 3 cups
- Avocado or olive oil: 3 tbsp
Step-by-Step Instructions
Step 1. Prepare and Sear Meatballs
- Combine ground beef, Italian sausage, pork panko, egg, Parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix until combined.
- Roll the mixture into 3/4-inch meatballs (approximately 75-80 meatballs).
- Sear the meatballs in 3 tbsp of avocado or olive oil in batches in a Dutch oven over medium heat until browned on all sides.
Step 2. Sauté Vegetables and Simmer Soup
- Chop carrots, celery, and onion.
- Add chopped vegetables to the Dutch oven and cook until slightly tender. Add 3 cloves of minced garlic, 0.5 tsp salt, and 0.5 tsp pepper. Cook until fragrant.
- Add the seared meatballs and 8 cups of chicken broth to the Dutch oven. Bring to a simmer.
- Add 1 cup of lupini rice and simmer for 6-8 minutes, or until tender.
Step 3. Add Spinach and Season
- Stir in 3 cups of baby spinach until wilted. Add extra salt and pepper to taste.
Step 4. Serve
- Serve with grated Parmesan cheese and parsley.
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- Use homemade chicken broth for the best flavor.
- Don't wash the pot after searing the meatballs; the brown bits add flavor.
- Carrots add flavor, fiber, and nutrients.
Nutrition
- N/A
FAQs
1. Can I use different vegetables in this soup?
Absolutely! Feel free to substitute or add other low-carb vegetables like spinach, zucchini, or mushrooms. Experiment to find your favorite combination!
2. How can I make this soup ahead of time?
This soup tastes even better the next day! Make it ahead and store it in the refrigerator for up to 3 days. Reheat gently before serving.
3. What's the best way to keep the meatballs from falling apart?
Gently handle the meatballs when adding them to the soup. Don't overcrowd the pot, and ensure the broth simmers gently rather than boils vigorously.
This low-carb Italian wedding soup is a delicious and satisfying meal that's perfect for any occasion. Enjoy the comforting flavors and the knowledge that you're indulging in a healthy and delicious choice. Now go ahead and enjoy a warm bowl of this flavorful and guilt-free soup!