Italian  Wedding Soup

BY LOWCARBSPARK

DISH INFO

INGREDIENTS

18

MINUTES

50

INFO

DISH INFO

INGREDIENTS For the Meatballs

DISH INFO

INGREDIENTS For the Soup

In a large bowl, combine the ground beef, finely chopped onion, Parmesan cheese, egg, Italian seasoning, garlic powder, dried parsley, almond flour (or breadcrumbs), salt, and black pepper. Mix until well combined.

Shape the mixture into small meatballs, about 1 inch in diameter.

Place them on a baking sheet lined with parchment paper. Bake the meatballs for 20-25 minutes, or until they're cooked through and browned on the outside.

Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. 

Sauté until the vegetables are tender.

Stir in the Italian seasoning and red pepper flakes (if using).

Pour in the chicken broth and lemon juice, then bring the soup to a simmer. Let it cook for 10-15 minutes to blend the flavors.

Add the baked meatballs and baby spinach to the pot.

Simmer for another 5-7 minutes, or until the spinach is wilted.

Serve the Italian Wedding Soup in bowls, garnished with extra Parmesan cheese if desired.

ENJOY!!

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