This Low-Carb Keto Italian Wedding Soup combines comfort and flavor in a delightful way. Picture this: on a cool evening, you’re settling in with a cozy bowl of soup that feels like a warm hug. This recipe puts a fun twist on the traditional Italian wedding soup, swapping out beans and rice for vibrant vegetables and meatballs with no carbs. It’s full of garlic, spices, and fresh greens, offering depth to each spoonful. Plus, a squeeze of lemon or apple cider vinegar brightens it all up, making the flavors pop. You’ll find it’s not only satisfying but caters perfectly to your low-carb lifestyle. Cooking shouldn’t feel like a chore, and this hearty soup slips into your weekly menu seamlessly. Whether it’s a family dinner or a meal prep option, you’ll adore how easy it is to whip this up. Let’s get started!
Why This Recipe Works
This Low-Carb Keto Italian Wedding Soup is a delightful twist on a traditional recipe, packed with flavor while catering to your low-carb lifestyle. By substituting beans and rice for fresh vegetables and fill-free meatballs, we create a satisfying dish that doesn’t compromise on taste. The infusion of garlic and spices, along with the fresh greens, brings depth.
Why You’ll Love This Low-Carb Keto Italian Wedding Soup
You’ll adore this soup for its comforting warmth and the way it brings together the rustic flavors of Italy. It’s quick to prepare, which makes it perfect for weeknight dinners, and it can be easily customized to suit your taste. Best of all, it aligns perfectly with your health goals, allowing you to enjoy every bite without a hint of guilt!
Ingredients
- 8 ounces ground beef
- 8 ounces ground pork
- 3 tablespoons grated parmesan (optional) (for dairy-free use 2 tbsp nutritional yeast)
- 1 large egg, whisked
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/3 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1/3 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon butter (or for dairy-free use olive oil)
- 1 small yellow onion, diced
- 3/4 cup carrot, peeled and diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 2 dried bay leaves
- 45 ounces chicken broth
- 1 parmesan rind (optional)
- 3.5 ounces kale (or spinach or chard)
- 1 tablespoon lemon juice (or apple cider vinegar)
- 1/4 cup grated parmesan
- 2 tablespoons fresh parsley, finely chopped
Creating the Meatballs
Combine Ingredients
Start by mixing the ground beef and pork in a bowl. Don’t forget the grated parmesan (or nutritional yeast) for flavor! Add the whisked egg along with garlic powder, onion powder, salt, black pepper, Italian seasoning, and red pepper flakes. Mix well with clean hands until everything is fully combined.
Shape and Bake
Now, form the mixture into small meatballs. Place them on a parchment-lined sheet pan. Bake at 400°F (200°C) for about 10 minutes or until they’re cooked through, making sure to turn them halfway. Alternatively, you can pan-fry them in olive oil until they’re golden and cooked to perfection.
Making the Soup
Sauté the Vegetables
In a large Dutch oven, heat some olive oil and butter over medium heat. Toss in the diced onion, carrot, celery, and garlic. Add the Italian seasoning, salt, and pepper, then sauté everything for about 4-5 minutes until softened and aromatic.
Simmer the Soup
Next, it’s time to add bay leaves, chicken broth, and that flavorful parmesan rind if you have it. Bring everything to a boil and then reduce to a simmer. Allow it to cook for about 15-20 minutes. Just before finishing, stir in the warmed meatballs during the last 5 minutes. Finally, don’t forget to remove the bay leaves and parmesan rind before adding kale until it’s wilted.
Final Touches
Once you’ve removed the pot from heat, add a splash of lemon juice or apple cider vinegar. This final touch helps to brighten everything up, and you can adjust the seasoning to your liking.
Serving Suggestions
Serve your Low-Carb Keto Italian Wedding Soup in warm bowls. Top it off generously with fresh parmesan and a sprinkle of chopped parsley. Pair it with a slice of low-carb bread for a delightful meal!
Tips for Success
- For a spicier kick, increase red pepper flakes in the meatballs.
- Ensure vegetables are finely diced for even cooking.
- Don’t skip on the parmesan rind; it adds an exquisite depth of flavor.
Variations
- Substitute ground turkey or chicken for a leaner meatball option.
- Try different leafy greens like spinach or Swiss chard for variation.
- Adjust seasoning by including fresh herbs like basil or oregano to add freshness.
Storage Tips
Cool leftover soup completely before transferring it to an airtight container. You can refrigerate it for up to 3 days or freeze for up to 2 months. When you’re ready to enjoy it again, just thaw it in the fridge before reheating.
FAQs
1. Can I make this soup ahead of time?
Yes! In fact, this Low-Carb Keto Italian Wedding Soup tastes even better the next day as all the flavors meld together beautifully.
2. Is this soup gluten-free?
Absolutely! All ingredients are gluten-free; just make sure that any added toppings also comply with this requirement.
3. How can I make this recipe vegetarian?
You can substitute the meat with lentils or mushrooms and use vegetable broth for a vegetarian version that’s still filling and delicious.
4. Can I use frozen vegetables?
Yes, absolutely! Frozen vegetables work well here; just add them in when you would add the fresh veggies.
5. How do I store leftover meatballs?
Store the meatballs separately in an airtight container in the fridge for up to 3 days, allowing you to enjoy them later.
This Low-Carb Keto Italian Wedding Soup is a nourishing, comforting dish that harmonizes Italian flavors with your health goals. Enjoy the warmth and satisfaction it brings, perfect for any occasion or simply a cozy night in!
Print
Low-Carb Keto Italian Wedding Soup
This Low-Carb Keto Italian Wedding Soup is a satisfying twist on a classic dish, featuring hearty meatballs and fresh vegetables, making it perfect for any occasion.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 8 ounces ground beef
- 8 ounces ground pork
- 3 tablespoons grated parmesan (optional) (for dairy-free use 2 tbsp nutritional yeast)
- 1 large egg, whisked
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/3 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1/3 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon butter (or for dairy-free use olive oil)
- 1 small yellow onion, diced
- 3/4 cup carrot, peeled and diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 2 dried bay leaves
- 45 ounces chicken broth
- 1 parmesan rind (optional)
- 3.5 ounces kale (or spinach or chard)
- 1 tablespoon lemon juice (or apple cider vinegar)
- 1/4 cup grated parmesan
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Mix ground beef and pork with grated parmesan, whisked egg, garlic powder, onion powder, salt, black pepper, Italian seasoning, and red pepper flakes.
- Shape the mixture into small meatballs and bake or pan-fry them.
- Sauté diced onion, carrot, celery, and garlic with olive oil and butter in a large pot.
- Add bay leaves, chicken broth, and optional parmesan rind, then simmer.
- In the last 5 minutes, add the warmed meatballs and kale until wilted.
- Finish with lemon juice or apple cider vinegar before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier kick, increase red pepper flakes in the meatballs.
Ensure vegetables are finely diced for even cooking.
Don’t skip on the parmesan rind; it enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
- Cholesterol: 90
