Low Carb Italian Wedding Soup
Try this Low Carb Italian Wedding Soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 6 cups chicken broth
- 3 cloves garlic minced
- 1 tsp salt
- 1/4 cup chopped onion
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried parsley
- additional salt and pepper
- 20 meatballs (i used costco italian meatballs)
- 1 cup diced mushrooms
- 2 cups cauliflower riced or finely diced
- 2 cups packed spinach leaves
- parmesan for sprinkling
- Carbohydrate 19.3072925341786 g
- Cholesterol 5520 mg
- Fat 1115.60792006687 g
- Fiber 6.94144070597192 g
- Protein 1374.4871484425 g
- Saturated Fat 318.237671449089 g
- Serving Size 1 1 (7631g)
- Sodium 5222.01844871912 mg
- Sugar 12.3658518282067 g
- Trans Fat 94.5004220641635 g
- Calories 15972 calories
In a large saucepan or stock pot, heat the oil over medium heat until shimmering. Add the onion, mushrooms, salt, and pepper and sauté until vegetables are tender, about 7 minutes. Add the garlic and cook another minute. Stir in the chicken broth, basil and oregano. Bring to just a boil and then reduce the temperature and simmer 10 minutes. Add the cauliflower rice and the meatballs and cook until the meatballs are cooked through and float to the top, about 5 minutes. Add the spinach leaves and cook until wilted, 2 minutes more. Season to taste
