keto italian meatball and fennel soup

Low Carb Italian Wedding Soup

  • Author: Joanie Simon
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 4 - 6 servings
  • Category: Soup


A low-carb version of Italian Wedding Soup loaded with fennel, spinach and savory meatballs.


  • 1 lb ground beef
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1 tsp Italian seasoning
  • 1 egg
  • crushed red pepper flakes (optional if you want spicy meatballs)
  • Small fennel bulb sliced
  • 1 onion diced
  • 1 red pepper diced
  • 2 Tbs oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 2 cups chicken broth
  • 1 parmesan rind or 1/2 cup shredded parmesan
  • 2 cups baby spinach


  • Preheat oven to 400F
  • Combine ground beef, salt, pepper, paprika, Italian seasoning, egg and red pepper flakes in a bowl and mix just until combined.
  • Take small pieces of meatball mix and roll into small balls (I go for a gumball size) and place on a baking sheet.
  • Once all meatballs are rolled, place the baking sheet in the oven at 400F for 8 minutes, then rotate and bake another 4 minutes to brown.¬† Remove from oven and set aside.
  • In a soup pot, heat oil over medium high heat and once shimmering add in fennel, onion, red bell pepper, garlic and salt and saut√© until vegetables are soft and fragrant.
  • Next, add the chicken broth to the vegetables and the cooked meatballs and bring to a simmer.
  • Reduce heat to medium low and add in the parmesan rind and cover, simmering at least 10 minutes to infuse flavors.
  • Before you’re ready to serve the soup, turn the heat off and add the fresh spinach and stir until it is wilted.
  • Serve hot topped with grated parmesan cheese.