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Keto Italian Wedding Soup
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.
Servings: 6 One Serving: 8 oz soup + 4 meatballs
Ingredients
- 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.
Nutritional Information - Macros
- 286 Calories
- 23 g Fat
- 15 g Protein
- 3 g Total Carbs
- 0 g Fiber
- 3 g Net Carbs
Tips
- Like a little heat? Add 1/4 to 1/2 teaspoon red pepper flakes to the meatballs before cooking and sprinkle a little more into the finished soup.
- Want perfectly sized meatballs? If you have a scale, you can weigh 1 ounce of the meatball mixture and shape 1-ounce balls. To do it by eye, divide the meatball mixture into quarters and roll 6 meatballs of even looking size from each quarter and repeat with the remaining meat.