Savory flavors come together in our low-fat low-carb take on this classic soup!

Nothing beats a good, hot bowl of soup… except maybe a hot bowl of soup with savory meatballs! Italian wedding soup is a traditional favorite everyone can enjoy. Our low-fat low-carb take on this classic recipe doesn’t worry about fixing what isn’t broken. Just enjoy the great taste while sticking to your meal plan!

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Recipe ready to serve


8 Oz Ground sirloin
1 Tsp Italian seasoning
1 Tsp Sea salt
1/2 Tsp Pepper
1 Egg


2 Tbsp Grape seed oil,
1 Tsp Onion powder,
2 Celery stalk, finely chopped
1/2 Tsp Sea salt,
1/2 Tsp Pepper,
3 Garlic cloves, Minced
1 Tsp Dried oregano leaves,
4 Cups Chicken Broth, low sodium, fat free
1 Cup Cauliflower, Riced
1 Cup Baby spinach, Leaves


Ground sirloin in bowl

step #1

In a large bowl, mix together the ground sirloin, Italian seasoning, salt and pepper. Add the egg and combine well.
Ground sirloin meatballs

step #2

Form into 1/2 inch meatballs and place on a wax paper-lined tray. Refrigerate until ready to add to the soup.
Vegetables in saucepan

step #3

In a large saucepan or stock pot, heat the oil over medium heat until shimmering. Add celery, onion powder, salt, and pepper and sauté until vegetables are tender, about 7 minutes. Add the garlic and cook another minute.
Chicken broth with vegetables

step #4

Stir in the chicken broth and oregano. Bring to just a boil and then reduce the temperature and simmer 10 minutes.
Recipe with chicken broth and cauliflower rice

step #5

Add the meatballs and cook until they float to the top, about 5 minutes. Add cauliflower rice; cook for an additional 2 minutes.
Recipe with added spinach leaves

step #6

Add the spinach leaves and cook until wilted, for about 2 more minutes. Season with salt and pepper to taste
Recipe ready to serve

step #7

Ready to serve!



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Did you know?

So why is it called “wedding soup,” anyways? The name for this traditional favorite actually comes from the Italian phrase “minestra maritata,”  which literally means “married soup.” That’s not because of its association with weddings, though! It’s because of the “marriage” of flavors produced by the vegetables and broth and how well they pair.

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