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!


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


step #1

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

step #2

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

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.

step #4

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

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.

step #6

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

step #7

Ready to serve!

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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