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Low Carb Italian Wedding Soup

Author: Toni Anderson

Ingredients

  • 1 pound ground beef
  • 1 tablespoon parsley
  • 1 small clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded asiago cheese
  • 2 quarts beef broth
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 medium onion chopped
  • 1 small clove garlic minced
  • 1 pound frozen green beans
  • salt pepper and parsley to taste

Instructions

  • Place beef broth in a large pot and bring to a slow boil.
  • Add carrots, celery and onions to broth and allow to simmer.
  • Using your hands, mix first six ingredients in a medium sized bowl for the meatballs.
  • Dip out meatballs using one-inch scoop and drop them into broth.
  • Cook about thirty minutes until meatballs are done.
  • Add green beans the last ten minutes.
  • Taste broth and adjust salt and pepper for your preference.
  • Sprinkle with about 1/2 tablespoon parsley and adjust to your liking.