Keto Italian Wedding Soup

Shared by DeniseM

Recently, I decided I wanted to make a new soup, not something heavy, but something lighter for spring. I'm not sure what made me think of Italian Wedding Soup, but I just did and set out to make a keto-friendly version of a much-loved traditional classic! Packed with flavor and healthy ingredients, this soup turned out super delicious!

I found a great recipe by Paleo Running Momma and just had to adapt it a little to make it keto and not paleo. Italian Wedding Soup traditionally consists of meatballs, greens, and pasta simmered in a rich broth. However, with a few simple swaps and adjustments, we can transform this culinary masterpiece into a yummy low-carb soup suitable for a ketogenic lifestyle.

So let’s make some Keto Italian Wedding Soup!

Here are the ingredients needed-

Meatballs:

• egg

• Italian sausage

• Italian seasoning

• garlic and onion powder

• almond flour

• salt and pepper

Soup:

• olive oil

• fresh onions and garlic

• orange bell pepper

• zucchini

• mushrooms

• celery

• Italian seasoning blend

• crushed red pepper flakes

• chicken stock or broth

• fresh lemon juice

• kale or other dark leafy greens like spinach or Swiss chard

• eggs

• salt and pepper

First mix and form the meatballs. Then sear and cook in the olive oil. Remove from pan, but leave drippings.

Next, cook veggies, except kale or spinach, in butter and garlic, and then add seasonings.

Add the spinach. It only takes about a minute for it to cook completely.

The veggies are now ready to add to the chicken stock.

Add the meatballs back to the pan. The final step is to drizzle the beaten egg. Ready to serve!

I served this with Pesto Breadsticks. So good with soup.