Low Carb Italian Wedding Soup is a perfect year round soup, and I can’t wait for you to try it!
Traditionally this soup contains tiny pasta with the meatballs but because we are making this low carb we’ve simply skipped that step, but we still have all the other fabulous Italian Wedding soup flavors you know and love!
My Keto Italian Wedding Soup comes in at around 7g net carbs per serving, one pot of soup will make about four servings.
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How to Make Low Carb Italian Wedding Soup
Start by adding the salt, pepper, paprika, Italian seasoning, and garlic powder in a bowl with the ground beef and thoroughly mix together.
Then form the ground beef mixture into mini meatballs and set aside. I put mine on a sheet pan for convenience, as you can see below, but they are not cooked on the sheet pan and will be added to the soup later.
Now go ahead and chop up the onions, celery, and bell pepper as directed and then saute over a medium heat until soft.
Next, add the gluten free unsalted chicken stock, garlic, salt and pepper to a large pan with the vegetables, then add the minced clove of garlic, and finally add the mini meatballs.
Simmer for about 20 minutes and then add the spinach for only two or three minutes right at the end, it will wilt quickly in the hot soup. Taste and adjust the seasoning as needed, then serve with parmesan cheese.
Where does the name Italian wedding soup come from?
The origin of the name “Italian Wedding Soup” comes from the Italian phrase “minestra maritata” which means “married soup” and appears to be a reference to the flavor combination of the greens and the meat.
More Low Carb Recipes
Keto Low Carb Creamy Tuscan Chicken | Keto Low Carb Chicken Stir Fry | Chicken Korma | Low Carb Chicken Spaghetti | Keto Low Carb Chicken Fried Rice | Keto Low Carb Chicken Lettuce Wraps | Keto Low Carb Chicken Divan | Keto Low Carb Chicken Fried Steak
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Low Carb Italian Wedding Soup
Low Carb Italian Wedding Soup is a perfect year round keto soup, it's low in net carbs and I can't wait for you to try it!
- 1 lb 90% ground beef , 454g
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp granulated garlic
- 1 tbsp olive oil
- 1/2 cup onion , chopped
- 1 stick celery
- 1/2 red bell pepper
- 4 cups gluten free unsalted chicken broth , 950mls
- 1 cloves garlic
- 4 tablespoons grated Parmesan cheese , optional to serve
- 2-3 cups baby spinach leaves
Mix the ground beef, salt, pepper, paprika, Italian seasoning, and garlic powder together.
Shape mini meatballs with the ground beef mixture and set aside.
Saute the onions in a large pan, celery, and red bell pepper with a little olive oil over a medium heat until soft, for about five minutes.
Add the gluten free unsalted chicken stock, garlic, salt and pepper to the pan with the vegetables, then add the minced clove of garlic, and the meatballs.
Simmer soup gently for about 10 minutes or until meatballs are cooked through.
Remove soup from the heat and add the spinach and stir well, replace the lit for two to three minutes then it's ready to serve.
Taste and season further with salt and pepper, serve with parmesan cheese.
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7g net carbs per serving