Italian Wedding Soup

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  • Servings

    4
  • 6 cups chicken broth
  • 1¼ lbs. 93% lean ground beef
  • 1 egg
  • ¼ cup grated parmesan cheese, divided
  • 1 tsp. Italian seasoning, divided
  • 1/4 tsp salt
  • 4 cups riced cauliflower
  • 4 cups raw spinach

Method

    1. Bring half of broth to a boil in a large pot.
    2. Meanwhile, combine beef, egg, half of parmesan cheese, half of Italian seasoning, and salt in a medium-sized bowl. Form mixture into small meatballs, about 1/2-inch in diameter.
    3. Add meatballs to broth, and simmer until meatballs are cooked through, about 5 minutes.
    4. Add remaining broth and Italian seasoning, and bring to a boil. Add cauliflower rice, and simmer until tender, about 5 minutes.
    5. Add spinach and stir until wilted , about 2 minutes.
    6. Serve soup topped with remaining parmesan.
    1 Serving | 1 Lean + 3 Greens + 3 Condiments

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By |2019-07-22T14:17:29-05:00January 2nd, 2019|Comments Off on Italian Wedding Soup