Italian Wedding Soup KETO (J. Christian)

 

This classic Italian Wedding Soup has tiny Italian meatballs, tender baby spinach, carrots and egg drop simmered in a flavorful broth. 

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Let's Get Cooking!

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Prep Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

Servings: 8

Calories: 223kcal

 Author: Julianne/Keto Cooking Christian

Ingredients :

• 10 cups chicken stock
• 1 cup Parmesan cheese grated
• ⅔ cup diced carrots
• ½ pound ground beef I use 85%
• ½ pound ground pork
• ½ cup super fine almond flour
• 4 ounces baby spinach leaves
• 3 whole eggs
• 3 garlic cloves grated
• 3 tablespoons fresh parsley
• 3 tablespoons fresh basil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Optional :

• 1 Parmesan cheese rind

Instructions :

• Add the chicken stock to a large pot and bring to a simmer.

• Add 1 egg, garlic, almond flour, basil, Parmesan cheese, parsley, salt and pepper to a bowl and mix.  Add in the ground beef and pork and mix just until combined, do not over mix.  Using a small melon baller or small cookie scoop, form the mini meatballs, then drop them into the simmering stock.  

• Add in the carrots and Parmesan cheese rind (if you have one) simmer for 10 minutes. Add in the spinach, then continue cooking for another 5-7 minutes. (SEE NOTE)

• Scramble the 2 remaining eggs and slowly add them into the soup, while stirring the soup.

• Cook for a few more minutes and allow to cool slightly before serving with some grated Parmesan cheese and a garnish of parsley.

Notes :

• The spinach can get a little “slimy” if the soup is not eaten right away.  I tend to add fresh spinach to my bowl when I am ready to eat it.  If you re-heat the soup, it will wilt just fine and be fresh. 

Nutrition :

Calories: 223kcal | Carbohydrates: 6g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Fiber: 1g | Sugar: 2g