Low Carb Italian Wedding Soup Recipes

LOW CARB ITALIAN WEDDING SOUP

Low Carb Italian Wedding Soup image

Make and share this Low Carb Italian Wedding Soup recipe from Food.com.

Provided by SEvans

Categories Beginner Cook

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb ground pork
1/2 lb ground beef
1 egg
1/2 medium onion, finely chopped
1 teaspoon garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped parsley
1 slice low-carb bread, crust removed
2 (900 ml) containers chicken broth (approx 2 quarts)
1 (284 ml) can beef broth (10 oz)
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium bunch curly endive lettuce
2 eggs
green onion

Steps:

Combine in a bowl - ground pork, ground beef, 1 egg, finely chopped onion, garlic, salt, pepper, parsley and torn up bread less the crust. Roll approximate 1 inch meatballs and set aside.
In a large soup pot - combine the chicken broth, beef broth, salt, pepper - when this mixture comes to a boil - carefully drop your meatballs into the boiling stock.
The meatballs will be done when they float to the top - approximately 5 - 10 minutes.
Cut off the stock of the endive and chop the leaves into smaller bits. Drop the endive into the meatball broth and stirr - let the endive wilt into the soup.
In a small bowl whisk 2 eggs - gently pour the egg mixture into the simmering soup whisking the soup while pouring - this gives little stringy egg droppings.
sprinkle the top of each bowl of soup with a few bits of cut up green onions for flavour and appearance.
This recipe freezes very well if the amount seems overwhelming.

Nutrition Facts : Calories 289, Fat 18.1, SaturatedFat 6.6, Cholesterol 146, Sodium 1592.1, Carbohydrate 5.6, Fiber 3, Sugar 1.6, Protein 24.5

LOW FAT ITALIAN WEDDING SOUP

Low Fat Italian Wedding Soup image

Delicious! and Low Fat by using lean ground turkey and beans. From Oxygen magazine. I searched and searched on zaar and I believe this low fat version is different than any other on here. This one was so flavorful.

Provided by easpurk

Categories Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb lean ground turkey
1/4 teaspoon oregano
1/2 teaspoon dried basil
1 minced garlic clove (fresh is best! Buy a garlic presser)
1/8 teaspoon cayenne pepper
4 cups reduced-sodium chicken broth
1 cup shredded kale
1 (15 1/2 ounce) can cannellini beans, rinsed and drained
1/2 cup diced tomato

Steps:

Mix ground turkey, basil, oregano, garlic and cayenne pepper in a bowl using your hands.
Lightly roll meat into 1/2 inch diameter meatballs and set aside on a plate.
Over medium-high heat, cook meatballs in a fry pan until browned on all sides.
Place cooked meatballs on a plate, covered with a paper town to absorb excess fat.
In a 3 quart saucepan, bring chicken stock to a boil.
Reduce heat and add kale.
Simmer for 15-20 minutes until kale is tender.
Stir in meatballs, beans and tomato and let simmer until heated through for 5 minutes.

Nutrition Facts : Calories 294, Fat 6.7, SaturatedFat 1.8, Cholesterol 44.8, Sodium 210.1, Carbohydrate 34.5, Fiber 7.8, Sugar 1.9, Protein 26.3

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