Wedding Soup
Almost just like grandma’s wedding soup! Just skip the pasta, because who needs those extra carbs anyway? A perfect dish to warm your soul! Make a stock pot full and ration or freeze the extra for a quick and easy meal later.
Ingredients
- Meatballs:
- 1 lb ground beef
- 1/2 cup crushed Grisinni breadsticks or Melba toast
- 1 tsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 large egg
Soup:- 1/4 cup chopped onion
- 4 celery stalks chopped
- 1 tsp salt
- 1/2 tsp pepper
- 3 cloves garlic minced
- 1 tsp dried oregano
- 6 cups chicken broth
- 2 cups riced cauliflower
- 2 cups packed spinach leaves
- Additional salt and pepper
Cooking Instructions
- Meatballs:
In a large bowl, mix together the ground meat, crushed Grisnni breadsticks or Melba Toast, Italian seasoning, salt, and pepper. Add the egg and combine well using your hands.
- Form into 1/2 inch meatballs and place on a waxed paper-lined tray. Refrigerate until ready to add to the soup.
Soup:- In a large saucepan or stockpot, heat a couple of tablespoons chicken broth. Add the onion, celery, salt, and pepper and sauté until vegetables are tender (about 7 minutes). Add the garlic and cook another minute.
- Stir in the chicken broth and oregano. Bring to just a boil and then reduce the temperature and simmer 10 minutes.
- Add the cauliflower rice and the meatballs and cook until the meatballs are cooked through and float to the top (about 5 minutes).
- Add the spinach leaves and cook until wilted, 2 minutes more. Season to taste
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