Keto Italian Wedding Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    10 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    30 min

Keto Italian Wedding Soup

14 ratings

This is a classic, favorite soup - no wedding required! The keto version of Italian Wedding Soup is not far off from the original recipe. A fragrant broth baths handfuls of chopped spinach and little homemade meatballs. Instead of tiny egg noodles, cauliflower rice makes the perfect substitute!

Jessica L.

  • Net Carbs

    4 g

  • Fiber

    1.9 g

  • Total Carbs

    6 g

  • Protein

    28 g

  • Fats

    20.7 g

325 cals

Keto Italian Wedding Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Hamburger Or Ground Beef, 80% Lean

    Hamburger Or Ground Beef, 80% Lean

    8 ounce

  • Salt

    Salt

    ½ teaspoon

  • Black Pepper

    Black Pepper

    ½ teaspoon

  • Onion Powder

    Onion Powder

    1 teaspoon

  • Parsley, Dried

    Parsley, Dried

    1 teaspoon

  • Raw Egg

    Raw Egg

    1 large

  • Parmesan Cheese

    Parmesan Cheese

    ½ cup, shredded

  • Garlic

    Garlic

    3 clove

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Chicken Broth

    Chicken Broth

    4 cup

  • Spinach

    Spinach

    2 cup, cut pieces

  • Cauliflower Rice

    Cauliflower Rice

    8 ounce

  • Salt

    Salt

    ½ teaspoon

  • Black Pepper

    Black Pepper

    ½ teaspoon

Recipe Steps

steps 7

30 min

  • Step 1

    Preheat an oven to 350 degrees and line a large sheet tray with aluminum foil. In a bowl, combine the ground beef, first amounts of salt and pepper, the onion powder, parsley, egg, and parmesan cheese.
    Step 1
  • Step 2

    Turn the meatball mixture into 16, 1-inch mini meatballs. Each one will weight just over half an ounce. Arrange the meatballs on your sheet tray.
    Step 2
  • Step 3

    Bake the tray for 20 minutes in the oven. After baking, you can easily scrape away any unwanted fat drippings with a spoon.
    Step 3
  • Step 4

    While the meatballs are baking, mince the cloves of garlic. Toss them in a large pot with the olive oil over a low heat. Cook for about 30 seconds, so the garlic can become fragrant and slightly toasted.
    Step 4
  • Step 5

    Pour the chicken broth into the pot. Bring the pot to a low boil. Then, stir in the remaining ingredients.
    Step 5
  • Step 6

    Let the soup simmer, covered, for about 5 minutes - long enough for the spinach and cauliflower to become tender and blend with the flavors of the broth. At this point, you may add the meatballs into the soup, or you may leave them set aside for serving.
    Step 6
  • Step 7

    For serving, set 4 meatballs in the bottom of 4 bowls. Each bowl gets 1 cup of soup. Enjoy!
    Step 7

Comments 11

  • Queenbee61

    Queenbee61 3 months ago

    This was very very tasty...I used 🥦 instead of cauliflower...loved it...

    • SuperKetone573247

      SuperKetone573247 2 years ago

      People, try with sorrel instead of spinach and add one cooked chopped egg.

      • Sue

        Sue 2 years ago

        Excellent soup

        • ExcellentArugula205305

          ExcellentArugula205305 2 years ago

          I wonder why spinach is used instead of escarole.

          • Alynka

            Alynka 4 years ago

            Really good!

            • Jenya

              Jenya 4 years ago

              Really good but holy that’s too much pepper:// I added half a teaspoon and that was too much. Better to use whole black pepper seeds. Also used water instead of broth to cut down on sodium.

              • Peblz

                Peblz 4 years ago

                I could eat this morning, noon and night! Husband wasn’t a fan of the riced cauliflower but that just leaves more for me! Double the meatball recipe - used pork - now can make a quick soup next week!

                • kbjoh

                  kbjoh 5 years ago

                  We enjoyed this soup. Doubled the recipe for the meatballs and froze the extra for quick soups in the future.

                  • David

                    David 5 years ago

                    I will make this again, but I will at least halve the pepper. I like spicy, but holy pepper!

                    • Becky

                      Becky 5 years ago

                      For me, way too much pepper. I would suggest 1/4t pepper in meatballs and 1/8 t pepper in broth . And I like spicy foods. Otherwise, it’s delicious!!

                      • Scott

                        Scott 5 years ago

                        Just made it. Really good!