Low Carb Italian Wedding Soup

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C1FAF434-ABCF-4583-BA5D-E40A6111ADE2

A Low Carb Italian Wedding Soup that is full of chicken meatballs, orzo, seasonings, carrot, celery, onion and spinach cooked in a delicious chicken broth. This may be low in carbs but it is not low in flavor!

 

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Ingredients for meatballs.

 

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Ingredients for soup

plus salt & orzo pasta.

 

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Make the meatballs: Put the onion,

garlic, 1/2 tsp salt and 1/4 tsp pepper into a

food processor. Pulse until finely chopped.

 

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Add the parsley and pulse finely.

Add the egg and pulse until combined.

 

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Add the chicken and parmesan cheese.

 

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Pulse until combined.

 

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Cover a cooking sheet with foil and spray it

with cooking oil. Using two spoons, or I used

a coffee scoop, make thirty 1″ meatballs. It is

very wet and you will need to do this

without rolling them. Place them

on the prepared foil.

 

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Put the olive oil into a large Dutch

oven and heat oil over medium heat.

 

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Cook the chicken meatballs until cooked

through and browned on most sides.

This should take about 4 – 5 minutes.

 

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Remove the meatballs to

a plate and set aside.

 

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Make the soup: Add the carrots, onions

and celery to the Dutch oven and sauté over

medium heat until they start to soften,

stirring occasionally, about 5 minutes.

 

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Add the chicken broth and 1/2 tsp salt.

Bring to a simmer and add the orzo.

Cook with a lid until the orzo is tender.

 

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Add the chicken meatballs and spinach.

 

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Simmer until hot then serve.

 

Low Carb Italian Wedding Soup

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

C1FAF434-ABCF-4583-BA5D-E40A6111ADE2

Ingredients

Meatball Ingredients:

  • 1 small onion, cut into quarters
  • 2 cloves garlic
  • 1/2 tsp Kosher salt
  • 1/4 tsp pepper
  • 1/4 cup flat leaf parsley leaves
  • 1 large egg
  • 1# ground chicken
  • 1/3 cup grated Parmesan cheese
  • 4 Tbsp. olive oil

Soup Ingredients:

  • 1 small onion, diced
  • 1 large stalk of celery, rinsed and diced
  • 1 large carrot, peeled and diced
  • 8 cups chicken broth
  • 1/2 tsp salt
  • 8 – 10 oz. frozen spinach, thawed
  • Parmesan cheese for garnish, optional

Directions

Meatball Directions:

  1. In a food processor put the onion, garlic, 1/2 tsp of salt and 1/4 tsp of pepper. Pulse until finely chopped.
  2. Add the parsley and pulse until finely chopped.
  3. Add the egg and pulse until combined.
  4. Add the Parmesan cheese and ground chicken. Pulse until combined.
  5. Cover a baking sheet with foil. Spray foil lightly with cooking oil.
  6. Using two spoons (I used a coffee scoop) make thirty 1″ meatballs, dropping them onto the foil. The mixture will be very wet and you will not be able to roll them with your hands.
  7. Put the oil into a large Dutch oven and heat over medium heat. Add the meatballs, cooking until browned and cooked through on all sides. This will take about 4 – 5 minutes. Remove meatballs to a plate and set aside.

Soup Directions: 

  1. Add the carrots, onions and celery to the Dutch oven. Sauté over medium heat until tender, stirring occasionally, for about 5 minutes.
  2. Add the chicken broth and 1/2 tsp salt. Bring to a simmer and add the orzo. Simmer, covered, until the orzo is tender.
  3. Add the meatballs and spinach. Cook until everything is hot then serve.

http://www.InDianesKitchen.com

Categories: Broth, Cheese, Chicken, Eggs, Fresh Herbs, Pasta, Soup, Spices/Seasoning, Vegetables/Slaws/Salads

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