This sensational Italian soup is simple to prepare, light, satisfying, and loaded with tasty beef meatballs and savory spinach. It’s also easy to customize: Make the meatballs using pork, turkey, or a combination. Swap in other greens, such as kale, Swiss chard, or escarole, for some variety. Just be sure to recalculate any macros if you make changes. Leftovers will keep in a sealed container in the refrigerator for 3 days; to reheat, simmer gently over low heat.
Keto Italian Wedding Soup
Ingredients List
- 2 Tbsp olive oil, divided
- 1 1/2 qt (6 cups) chicken broth
- 1 lb ground beef chuck, 85% lean
- 3/4 cup grated Parmesan cheese, divided
- 1/4 cup heavy cream
- 1 large egg, beaten
- 1/4 cup minced fresh parsley (or 2 Tbsp dried parsley)
- 1 Tbsp finely minced shallot
- 1 garlic clove, grated or crushed
- 1½ tsp sea salt
- 3/4 tsp freshly ground pepper
- 1 6 oz bag (3 packed cups) baby spinach, roughly chopped
Instructions
- Position an oven rack in the center of the oven. Preheat the oven to 400°F (200°C).
- Line a rimmed baking sheet with aluminum foil, then grease it with 1 teaspoon of the olive oil.
- Pour the chicken broth into a large pot and bring it to a mellow simmer.
- In a medium bowl, break up the beef into small chunks. Add two-thirds of the Parmesan cheese and all of the heavy cream, egg, parsley, shallot, garlic, salt, and pepper. With clean hands or a wooden spoon, gently mix until just combined; do not over-mix.
- Lightly oil your hands with 1 teaspoon of the olive oil, then make 24 small round meatballs and place them on the prepared baking sheet.
- Bake the meatballs until they’re golden brown, turning halfway through cooking, 15 to 18 minutes total.
- Add the meatballs to the chicken broth and simmer on low, stirring occasionally, for 5 minutes. Remove from the heat and stir in the chopped spinach until it’s wilted. Season with salt and pepper to taste.
- Divide the soup among 4 bowls. Drizzle each serving with 1 teaspoon of the olive oil and 1 tablespoon Parmesan cheese.
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Credits
RecipeEric Lundy
PhotographyErin Ng
4 reviews
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This was so yummy! And the presentation is so nice with a dollop of fresh Parmesan cheese and a hint of pepper.
This was easier and tastier than I thought. Really easy to make and my husband loved it. I followed the tip of adding red pepper flakes to the meatballs and also the soup and really liked it. I even forgot the parsley in the meatballs and didn’t really miss it. I used 4 cups chicken stock and 2 cups vegetable stock because that’s what I had, and it was great.
I like this soup a lot. It’s light yet filling. Sometimes I want to eat super light.
Great, easy to make soup. Girlfriend loved it. I used pork instead of beef. Is that what Italians eat at weddings?