Italian Wedding Soup
A delicious, warming soup with lots of Italian herbs
Ingredients
Meatballs
- 1 lbs ground pork
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 egg
Soup
- 1 white onions
- 4 medium carrots
- 3 celery stalks
- 1 cup cauliflower rice
- 1 cup kale
- 1 tablespoon avocado oil
- 1 tablespoon garlic minced
- 2 quarts chicken broth
- 1 tablespoon Italian seasoning
- ½ lemon juiced
- 1 teaspoon champagne vinegar or white wine vinegar
- 1 tablespoon fresh parsley
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. While this is heating, combine all the meatball ingredients into a bowl. Mix until combined, but be sure not to over mix.
- Use a spoon or small ice cream scoop to form the meatballs. Place the meatballs on a sheet pan coating in non-stick spray. Place the pan in the oven and cook for 10 minutes.
- While the meatballs are cooking, heat a large pot to medium-high heat with 1 tablespoon avocado oil. Put carrots, onions, and celery in and saute for 5 minutes.
- Add minced garlic, Italian seasoning, salt, pepper, chicken broth, vinegar, and lemon juice to the pan. Bring this to a boil- this should take about 10 minutes.
- When the meatballs are done add those to the soup pot. Then add kale and cauliflower rice to the pot. Simmer for another 10 minutes.
- Add fresh parsley to garnish, serve and enjoy!
Nutrition
Calories: 447kcalCarbohydrates: 19gProtein: 27gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 132mgSodium: 1906mgPotassium: 937mgFiber: 5gSugar: 8gVitamin A: 12122IUVitamin C: 51mgCalcium: 170mgIron: 3mg
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!
