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Low Carb Italian Wedding Soup

Yields6 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins

 6 cups chicken broth
 2 tbsp olive oil
 1 lb. ground turkey
 ½ cup chopped parsley
 1 egg, lightly beaten
 4 cloves garlic, minced
 1 tsp kosher salt
 ½ tsp black pepper
 ½ cup grated parmesan
 1 bag of frozen cauliflower rice
 3 cups packed spinach
 1 lemon, zested and juiced
1

Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.

2

Meanwhile, add the turkey, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl.

3

Mix with a fork or clean hands until combined.

4

Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet.

5

Heat the broiler to high and set an oven rack 6 to 8 inches from the heat.

6

Broil the meatballs until brown. 

7

Add the cauliflower to the boiling broth and cook over medium heat 5 minutes. 

8

Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally.

9

Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt.

10

Season with salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories152
% Daily Value *
Total Fat 4g6%
Total Carbohydrate 6g3%

Total Sugars 5g
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.