Italian Wedding Soup
A comforting and hearty Italian Wedding Soup featuring homemade mini meatballs, fresh vegetables, and delicate egg ribbons in a savory chicken broth. Perfect for a healthy, low-carb friendly meal.
Equipment
- Large Pot
- Medium Bowl
- Melon Baller or Small Cookie Scoop
Ingredients
Soup Base Ingredients
- 10 cups chicken stock
- 2/3 cup diced carrots
- 4 ounces baby spinach leaves
- 1 Parmesan cheese rind optional, for extra flavor
Meatball & Finishing Ingredients
- 1/2 pound lean ground beef like 85% lean
- 1/2 pound ground pork
- 1/2 cup super fine almond flour
- 3 large eggs 1 for meatballs, 2 for ribbons
- 3 grated garlic cloves
- 3 tablespoons fresh chopped parsley plus extra for garnish
- 3 tablespoons fresh chopped basil
- 1 cup grated Parmesan cheese plus extra for serving
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the Broth: Pour the chicken stock into a large pot and gently bring it to a simmer over medium heat.
- Mix the Meatballs: In a medium bowl, combine 1 egg, grated garlic, almond flour, fresh basil, 1/2 cup of the Parmesan cheese, fresh parsley, salt, and pepper. Add the ground beef and ground pork, then mix gently with your hands just until everything is combined. Be careful not to overmix!
- Form and Cook Meatballs: Using a small melon baller or a tiny cookie scoop, form the meat mixture into mini meatballs. Carefully drop these little meatballs into the simmering chicken stock.
- Add Veggies & Flavor: Stir in the diced carrots and, if you have it, the Parmesan cheese rind for an extra depth of flavor. Let the soup simmer gently for about 10 minutes, allowing the meatballs to cook through and the carrots to soften.
- Stir in Spinach: Add the baby spinach leaves to the pot. Continue to cook for another 5-7 minutes, until the spinach has wilted and the flavors have melded.
- Finish with Eggs: In a separate small bowl, lightly scramble the 2 remaining eggs. Slowly pour the scrambled eggs into the simmering soup while continuously stirring the soup with a spoon or whisk. This creates lovely, delicate egg ribbons throughout the broth.
- Serve & Enjoy: Cook for just a few more minutes until the egg ribbons are set. Remove the cheese rind (if used). Let the soup cool slightly before serving. Garnish with a sprinkle of fresh grated Parmesan cheese and a dash of fresh parsley.
Notes
Nutrition Information (per serving): Calories: 223 kcal, Total Carbs: 6 g (Net Carbs: 5 g), Fats: 11 g, Protein: 23 g.
This recipe is low-carb friendly and makes for a quick and healthy dinner.
