Italian Wedding Soup and a Lagostina Giveaway
The recipe Italian Wedding Soup and a Lagostina Giveaway is ready in roughly 45 minutes and is definitely a super gluten free and ketogenic option for lovers of Mediterranean food. This recipe makes 6 servings with 487 calories, 32g of protein, and 37g of fat each. For $2.86 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of spinach leaves, avocado oil, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. 185 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Winter. It works well as a reasonably priced main course. It is brought to you by All Day I Dream About Food. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is spectacular. If you like this recipe, take a look at these similar recipes: Italian Wedding Soup and a Lagostina Giveaway, Fettucine Alfredo AND A Lagostina Martellata Hammered Copper Pastaiola Set Giveaway, and Italian Wedding Soup.
Servings: 6
Ingredients:
1/2 cup crushed pork rinds OR almond flour
2 tbsp avocado oil
2 cups riced cauliflower
4 celery stalks, chopped
6 cups chicken broth
1 large egg
3 cloves garlic, minced
1 lb ground beef OR ground pork
1 tsp Italian seasoning
1/4 cup chopped onion
1 tsp dried oregano
Parmesan for sprinkling
1/2 cup grated Parmesan cheese
1/2 tsp pepper
3/4 tsp salt
1 tsp salt
Additional salt and pepper
2 cups packed spinach leaves
Equipment:
bowl
pot
sauce pan
Cooking instruction summary:
In a large bowl, mix together the ground meat, crushed pork rinds, cheese, 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.In a large saucepan or stock pot, heat the oil over medium heat until shimmering. Add the onion, celery, salt, and pepper and saut 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
Step by step:
1. In a large bowl, mix together the ground meat, crushed pork rinds, cheese, Italian seasoning, salt,and pepper.
2. 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.In a large saucepan or stock pot, heat the oil over medium heat until shimmering.
3. Add the onion, celery, salt, and pepper and saut until vegetables are tender, about 7 minutes.
4. 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.
5. Add the cauliflower rice and the meatballs and cook until the meatballs are cooked through and float to the top, about 5 minutes.
6. Add the spinach leaves and cook until wilted, 2 minutes more. Season to taste
Nutrition Information:
covered percent of daily need
