Keto Italian Wedding Soup Recipe

No wedding needed for this delicious and comforting Keto Italian Wedding Soup Recipe. Classic and hearty, this easy keto soup recipe is perfect for any day of the week.

Keto Italian Wedding Soup Recipe Ingredients

Meatballs:

• 4 ounces ground pork
• 4 ounces ground beef
• 1 egg
• 1 teaspoon fresh garlic, minced
• 1 teaspoon pink salt
• 2 tablespoons parsley
• 1/2 teaspoon black pepper
• 1/4 cup parmesan cheese, grated
• 1/4 cup pork panko

Soup:

• 6 cups of chicken bone broth
• 1 small onion, diced
• 1 teaspoon fresh garlic, minced
• 1 cup celery, diced
• 8 ounces fresh spinach or escarole (trimmed and torn into small pcs)

Keto Italian Wedding Soup Recipe Instructions

1. First, create the meatballs by placing all of the ingredients into a bowl. Mix well and form the mixture into meatballs that are about 1 to 1 1/2 inch in diameter.
2. In a large frying pan, add about 2 tbs of olive oil and cook the meatballs until they are browned. Turn them to brown all sides. They don’t have to be fully cooked because they will continue cooking in the soup. This will take about 5 to 7 minutes to brown them.
3. In a large stockpot, add a tablespoon of oil and saute celery and the onion until the onion is translucent.
4. Add the garlic and saute for another minute or two.
5. Add the broth and bring the liquid to a boil.
6. Add the spinach or escarole.
7. Reduce the heat and allow it to simmer for another 10 to 12 minutes.
8. Now add the meatballs and cook it for another 5 to 10 minutes until they are fully cooked and no longer pink in the center.
9. Serve warm!

Keto Italian Wedding Soup Recipe Nutrition

Serves 8

Calories 129, Total C 5.7g, Fiber 1.7g, Net C 4g, Sugars 2.3g, Fat 7.9g, Protein 9.4g

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Here is a video we made to show you how to make this Keto Italian Wedding Soup recipe.

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Keto Italian Wedding Soup Recipe

Classic and hearty, this easy keto soup recipe is perfect for any day of the week.

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Servings 8 servings

Calories 129

Ingredients

  

1x2x3x

Meatballs:

• 4 ounces ground pork
• 4 ounces ground beef
• 1 egg
• 1 teaspoon fresh garlic minced
• 1 teaspoon pink salt
• 2 tablespoons parsley
• 1/2 teaspoon black pepper
• 1/4 cup parmesan cheese grated
• 1/4 cup pork panko

Soup:

• 6 cups of chicken bone broth
• 1 small onion diced
• 1 teaspoon fresh garlic minced
• 1 cup celery diced
• 8 ounces fresh spinach or escarole trimmed and torn into small pcs

Instructions

 

• First, create the meatballs by placing all of the ingredients into a bowl. Mix well and form the mixture into meatballs that are about 1 to 1 1/2 inch in diameter.
• In a large frying pan, add about 2 tbs of olive oil and cook the meatballs until they are browned. Turn them to brown all sides. They don’t have to be fully cooked because they will continue cooking in the soup. This will take about 5 to 7 minutes to brown them.
• In a large stockpot, add a tablespoon of oil and saute celery and the onion until the onion is translucent.
• Add the garlic and saute for another minute or two.
• Add the broth and bring the liquid to a boil.
• Add the spinach or escarole.
• Reduce the heat and allow it to simmer for another 10 to 12 minutes.
• Now add the meatballs and cook it for another 5 to 10 minutes until they are fully cooked and no longer pink in the center.
• Serve warm!

Video

Nutrition

Serving: 1serving | Calories: 129 | Carbohydrates: 5.7g | Protein: 9.4g | Fat: 5.7g | Fiber: 1.7g | Sugar: 2.3g

Nutrition facts are provided as a courtesy.

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