Name: Low-Carb Keto Italian Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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

Ingredients

Scale

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

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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:

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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.

Author: Jennifer
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