Venice
A keto-friendly version of the Italian wedding soup, featuring tender meatballs and zucchini noodles instead of traditional pasta. This low-carb twist is still full of comforting flavors and textures.
Servings: 4 servings
Calories: 280kcal
Ingredients
- 1 lb ground beef
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 garlic clove minced
- 1/4 cup almond flour
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 small onion chopped
- 1 garlic clove minced
- 4 cups chicken broth
- 2 medium zucchini spiralized into noodles
- 2 cups spinach chopped
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a bowl, combine ground beef, Parmesan, egg, garlic, almond flour, salt, and pepper. Form into small meatballs.
- In a large pot, heat olive oil and brown the meatballs on all sides. Remove and set aside.
- In the same pot, saute the onion and garlic until soft.
- Add chicken broth, oregano, spinach, and zucchini noodles. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Return the meatballs to the pot and cook for another 5 minutes. Season with salt and pepper to taste.
- Ladle into bowls and serve.
Notes
Chef's Tip: Brown the meatballs in batches rather than crowding the pot - crowding causes them to steam instead of sear, and you'll lose that flavorful crust. Keto Swap: traditional pasta (acini di pepe) is replaced with spiralized zucchini noodles - add the zoodles at the very end of cooking so they stay tender-crisp instead of turning mushy.
Nutrition
Calories: 280kcal | Protein: 20g | Fat: 18g | Fiber: 1g
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