Chilly weather calls for a nice big bowl of Italian Wedding Soup! This comforting recipe is made with cauliflower rice for a healthier low carb option. Only 3.7g net carbs per serving!
Prepare the meatball mixture according to the directions. You can make them as big or as small as you like.
At this point, you can either refrigerate them and add to the soup to be cooked in the broth. Or you can pre-cook them and add to the soup at the end. You can even freeze them and add them straight to the broth from frozen.
Italian Wedding Soup
In a large saucepan or stock pot, heat the oil over medium heat until shimmering. Add the onion, celery, salt, and pepper and sauté until vegetables are tender, about 5 minutes. Add the garlic and cook another minute.
Stir in the chicken broth and oregano and bring to a strong simmer. Add the cauliflower rice and the meatballs and cook until the meatballs are cooked or warmed through, 5 to 10 minutes.
Add the spinach leaves and cook until wilted, 2 minutes more. Season to taste and sprinkle with additional Parmesan.
Notes
Storage Information: Store the soup in a covered container in the fridge for up to 5 days. You can also freeze the soup for 2 months.