When I wrote my third cookbook, Clean Eating Freezer Meals, I loved creating the recipes for the soup section. I have a real love affair with soup simply because it’s always guaranteed comfort in a bowl.
One of my favorite recipes from that cookbook was the Easy Italian Wedding Soup. So I went back to that recipe and altered it to make it lower in carbs, and I have to say, it turned out delicious!
We’ve been having absolutely beautiful fall-like weather here in Sonoma County, so it’s been a great way to enjoy the chilly nights.
The nice thing is, once you gather all the ingredients, it’s a really easy soup to make, just like the title in the cookbook says. There aren’t a ton of dishes involved in making it either.
This soup freezes well in an air-tight container. You can freeze it up to 4 months. I like to freeze mine in portioned containers so I can grab a single meal when I need it. It’s a nice way to stick to my low carb plan when life gets busy.
- 1 lb. ground turkey or beef
- 1 large egg
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. dried basil
- 8 cups chicken broth, no sugar added
- 1/4 cup sliced baby carrots
- 1 cup sliced celery
- 6 oz. bag fresh baby spinach
- 2 tsp. garlic powder
- 2 tsp. onion powder
- salt & pepper to taste after cooking
- Bring the broth to boil in a large soup pot.
While that warms up, mix your meatballs in a medium mixing bowl.
When the broth is boiling, gently drop the meatballs into the broth.
Add the chopped vegetables (not the spinach) and spiced and cook until everything is cooked through (about 20-30 minutes. The meatballs should be at least 165 F. and the carrots should be soft.)
When everything is done cooking, quickly stir in the spinach and allow the soup to boil for approximately 1-2 more minutes to cook the spinach down.
Remove from heat and allow to cool.
Serve with salt and pepper as needed.
Nutrition Data According To MyFitnessPal.com
(Data may not be totally accurate.)