KETO ITALIAN WEDDING SOUP

Tiny tasty meatballs in a chicken broth with spinach and egg drop makes this soup hearty and delicious! This is one of my all time favorite soups! If you've never had it before, you're in for a treat! It's incredibly easy to make and even your pickiest of eaters will love it!

            I add mini meatballs, cauliflower rice, parmesan cheese, fresh spinach and a swirl of eggs, similar to making egg drop soup! This soup is so hearty and is perfect to warm you up on cold days!

INGREDIENTS

   10 cups chicken stock, see my recipe here
 3 cups cauliflower rice
 ½ pound ground beef, I use 85%
 ½ pound ground pork
 1 cup parmesan cheese, grated
 3 whole eggs
 3 garlic cloves, grated
 ¼ cup fresh parsley, divided
 2 tablespoons fresh basil, or 2 teaspoons dried
 ½ cup super fine almond flour
 8 ounces raw spinach leaves, roughly chopped
 ½ cup diced carrots
 Salt and pepper to taste

INSTRUCTIONS

STEP 1
Add the chicken stock to a large pot and bring to a simmer.
STEP 2
Add 1 egg, garlic, almond flour, basil, parsley, salt and pepper to a bowl and mix. Add in the ground beef and pork and mix just until combined, do not over mix. Using a small melon baller or small cookie scoop, form the mini meatballs, then drop them into the simmering stock.
STEP 3
Add in the carrots and parmesan cheese rind (if you have one) simmer for 10 minutes. Add in the cauliflower rice and spinach, then continue cooking for another 5-7 minutes.
STEP 4
Scramble the 2 remaining eggs and slowly add them into the soup, while stirring the soup.
STEP 5
Cook for a few more minutes and allow to cool slightly before serving with some grated parmesan cheese and a garnish of parsley.

NUTRITION FACTS
Calories 326kcal Protein 26g Fat 21g Carbohydrates 8g Fiber 2g