Low-Carb Keto Italian Wedding Soup

3.90 from 37 votes

Low-Carb Keto Italian Wedding Soup

This is a low-carb version, minus beans or rice and using mini meatballs made from a combination of beef and pork. For extra flavor, add parmesan and butter. And finish with a good squeeze of lemon or apple cider vinegar to bring all the flavors’ together, and top with fresh parsley.

Prep Time 10

Cook Time 25

Servings servings

Calories 296kcal

Author Jo Harding

Ingredients

Meatballs

8 ounces ground beef
8 ounces ground pork
3 tablespoons grated parmesan (optional) (for dairy-free if making 6 servings use 2 tablespoon nutritional yeast)
1 large egg whisked
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
⅓ teaspoon black pepper
1 teaspoon dried Italian seasoning
⅓ teaspoon red pepper flakes

Soup

1 tablespoon olive oil
1 tablespoon butter (or for dairy-free use olive oil)
1 small yellow onion diced
¾ cup carrot peeled and diced
3 stalks celery diced
3 cloves garlic minced
2 teaspoons dried Italian seasoning
½ teaspoon salt (or to taste)
½ 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)

To Serve

¼ cup grated parmesan
2 tablespoons fresh parsley finely chopped

Instructions

Meatballs

Preheat oven to 180 fan /200C or 400F.
Add the ground beef and pork, grated parmesan (or nutritional yeast), whisked egg, garlic powder, onion powder, salt, pepper, Italian seasoning, and red pepper flakes to a mixing bowl. Use clean hands to massage everything together until well combined.
Roll into small meatballs and place them on a sheet pan lined with parchment paper. (Note: For a serving size of 6, make 20 small meatballs).
Bake the meatballs for 10 minutes or until fully cooked through, turning once. Option to add 1 tablespoon of avocado oil or ghee to a large dutch oven or non stick frying pan and cook for 1 - 2 minutes per side until golden brown and cooked though.

Soup

Add olive oil and butter to a large dutch oven or soup pan. Add the onion, carrot, celery, garlic, Italian seasoning, salt and pepper. Sauté the veggies for 4-5 minutes until softened.
Add the bay leaves, chicken broth and parmesan rind if using. Bring the soup to a boil and then reduce the heat to a simmer. Cook the soup on a med/ low heat for 15 - 20 minutes, adding the meatballs for last 5 minutes to warm though.
Remove the parmesan rind (if using) and bay leaves. Add in the kale and stir until wilted.
Remove from the heat and stir through the lemon juice or apple cider vinegar. Adjust seasoning to taste.

To Serve

Serve soup in bowls topped with fresh parmesan and parsley.

Storage

Cool, then cover in the fridge for 3 days or freezer for 2months.

Notes

Net Carbs 5g

Nutrition