In a large bowl, mix together the ground meat, crushed pork rinds, cheese, Italian seasoning, salt, and pepper. Add the egg and combine well using your hands.
Form into ½ inch meatballs and place on a waxed paper-lined tray. Refrigerate until ready to add to the 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 7 minutes. Add the garlic and cook another minute.
Stir in the chicken broth 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
Serves 6. Each serving has 3.87g NET CARBS.Food energy: 303kcal Total fat: 20.16g Calories from fat: 181 Cholesterol: 73mg Carbohydrate: 5.73g Total dietary fiber: 1.86g Protein: 29.48g