I usually post quick and easy recipes, but this recipe is a little more involved. Not hard but not fast. However, I have been craving Italian Wedding Soup like crazy!
Before I went low carb I ate this soup multiple times a week (Bought from a store). But being on low carb I wanted to ensure that it was as low carb as possible (no bread in the meat balls, no pasta. This is the first time I ever made it and I can tell you it won’t be the last!
Ingredients:
*1 Pound of Ground Beef
*1 Egg
*6 Cups of Chicken Broth
*1 Cup of Beef Broth
*1 Bunch Escarole (or 2 cups Spinach), Sliced Thin
*1 Pint of Mushrooms, Quartered
*½ Carrot (or 3-4 Baby Carrots), Diced
*½ Small Onion, Diced
*2 Teaspoons Parsley, Separated
*2 Teaspoons Basil (I used a combination of dried and fresh as it was all I had)
*2 Teaspoons Garlic Powder, Separated
*2 Cloves Fresh Garlic, Minced
*1 Teaspoon Celery Salt
*1 Teaspoon Pepper
*2 Teaspoons Dried Oregano, Separated
*2 Bay Leaves
Instructions:
*In a large crock pot add all the broth, turn on low.
*Add the quartered mushrooms and all of the Basil, Celery salt, and the bay leaves. Also add in 1 tsp of the Parsley, 1 tsp of the oregano, and 1 tsp of the garlic powder and cover while you prep the rest of the food.
*In a large frying pan add olive oil and sweat the diced onions, with the fresh garlic, and carrots. Add them to the crock pot afterwards. (You can drain them or add the oil with them to the soup, we personally like the oil, it adds flavor and fills us up with out added carbs).
*In a large bowl take the meat and mix it with the raw egg, and the remaining Parsley, garlic powder, and oregano, along with the Pepper.
*Once they are mixed together roll them into little meatballs. I made mine the size of my thumb nail. (This part took a while).
*Once all the meat is rolled into little balls, brown them on all sides in a large frying pan. (you don’t need to cook them all the way through, they will cook in the soup). Add them to the crock pot. (You can also bake them on 350 for a few minutes to help them retain their shape in the soup, instead of frying them. Just make sure they are browned before adding them)
*Continue to cook on low for 6-8 hours. Or bump it up to high for another 3-4 hours.
*Add the escarole during the last hour, and taste to see if salt needs to be added.
*Enjoy!!!
This recipe is usually served with pasta but without it it’s perfectly low carb! You can add miracle rice to give it an extra oomph or some low carb pasta. Honestly, it does not need it because this soup was the BOMB! I will be making this a lot!!!! I will be prepping the meatballs and freezing them to make this soup a little quicker and easier. I would eat this every day in the winter!!
Oh, this soup would also be great with some celery but I was out of it. Just slice it and sweat it with the onions, garlic, and carrots.
Thanks for reading and send me photos of your bomb soups!!
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