low carb Italian Wedding Soup

Soup season is officially here! This recipe is a classic you will want to keep at the ready for this time of the year. I love to make this soup and freeze it so that anytime I feel like some home cooked soup it is only one thaw away! The best part about this recipe is, you don't miss the carbs. The flavor steals the show and with how easy this soup comes together I know you will be making it again and again.

low carb Italian Wedding Soup- makes 10 cups

Meatballs:
1 lb ground chicken
2 Tbsp finely diced onion
1/4 cup parmesan cheese
2 Tbsp chopped parsley
1 tsp garlic powder
1 egg
pinch of salt
pinch of pepper

Soup:
2 Tbsp olive oil
1 cup onion, chopped
1 cup celery, chopped (about 3 stalks)
1 cup cauliflower, riced (learn how to make your own HERE)
2 cloves garlic, chopped
1/2 cup white wine
6 cup chicken stock
3/4 tsp salt
3/4 tsp pepper
3/4 tsp dried thyme
5oz baby spinach leaves
juice of 1/2 a lemon
extra parmesan cheese for topping

Preheat your oven to 350 degrees.
Start by making the meatballs. In a large bowl add in all of the meatball ingredients and with clean hand mix well.
On a large baking sheet sprayed with non stick cooking spray drop 1-2 tsp size balls of the meatball mixture. They don't have to be perfect, or round, just drop them on the baking sheet.
This will make approximately 60 small meatballs. Bake for 20 minutes until they are cooked through and golden brown on the bottom.

In a heavy bottomed soup pot add in the olive oil over medium heat. Add in the onion and celery along with a pinch of salt and pepper. Saute these veggies for about 5 minutes until softened. Then add in the chopped garlic and cook an additional minute.
Then add in the wine, chicken stock, and dried thyme.
Raise the heat and bring to a boil.
Once the soup is boiling add in the cauliflower rice and cook for 6 minutes.
Then add in the cooked meatballs and allow to simmer for 2 minutes so the meatballs warm through.
Next add in the spinach and allow to cook and wilt down for 5 minutes.
Then squeeze in the lemon juice, taste for seasoning and add more salt or pepper if needed.
Ladle into a soup bowl, top with parmesan cheese and Enjoy!