This recipe for Low Carb Italian Wedding Soup is loaded with veggies and a healthy dose of flavor, yet cuts the carbs. I can beat the afternoon energy crash if I stick to a mostly sugar-free and low-carb diet. This soup recipe has been on fairly frequent rotation this winter because it’s easy to make, super filling and makes great leftovers.
Bring on the Veggies
I love fennel and use both the stalks and the fronds in this recipe. The stalks get diced up and sautéed with the other aromatic vegetables. The fronds make a fresh green garnish on top. Don’t like fennel? No worries! You can easily substitute the fennel with diced celery to keep the added texture and bulk in the recipe.
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The Meatballs
This is a weeknight recipe, so I keep it as simple as possible. The meatballs are just ground beef, an egg, Italian seasonings, paprika and salt and pepper. Like all other meatballs, the trick is to not over-work them. Just mix until barely combined and then roll them.
The Game Changer
If you want to take this soup (or really any soup) to the next level, toss in a parmesan rind. I am always hanging onto the rinds after I grate all of the cheese. Keep them wrapped in plastic in the fridge until it’s time to make a soup. The rind adds salt and that magical umami flavor profile that gives the final dish added richness. If you don’t have a rind, just serve this topped with fresh grated parmesan.
The Greens
It’s important to add the spinach at the very end. I kill the heat and then stir in the spinach. This prevents it from becoming overcooked. Spinach gets super stringy and sad in high temperatures. The spinach should retain its vibrant green, bright flavor and deliver tons of nutrition when it’s properly cooked.
Low Carb Italian Wedding Soup Recipe
[tasty-recipe id=”7166″]
