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

INGREDIENTS

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

Soup

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

DIRECTIONS

Ground sirloin in bowl

step #1

Combine ground sirloin, egg, Italian seasoning, salt, and pepper in a large bowl.
Ground sirloin meatballs

step #2

Shape mixture into ½ inch meatballs and place on tray lined with wax paper. Chill in fridge.
Vegetables in saucepan

step #3

Heat oil over medium in a large stockpot or sauce pan then add celery, onion powder, salt, and pepper and cook for approximately 7 minutes. Add garlic and sauté for another 1-2 minutes.
Chicken broth with vegetables

step #4

Add chicken broth and oregano to pot and bring to a boil then reduce heat and simmer for 10 minutes.
Recipe with chicken broth and cauliflower rice

step #5

Cook meatballs in soup for about 5 minutes or until they float to the top. Add cauliflower rice and cook for another 2 minutes.
Recipe with added spinach leaves

step #6

Add spinach leaves to soup and cool for approximately 2 minutes or until wilted. Season with salt and pepper.
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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