Keto Italian Wedding Soup

Tiny herbed meatballs, spinach, parmesan cheese, garlic and baby konjac pasta pearls marry for a flavorful, spot-on lectin free Italian wedding soup.

Lectin Free Gourmet Italian Wedding Soup

Italian wedding soup is like a marriage. It's a beautiful union of partners that work together.

Savory broth is bound in a ceremony of chicken stock, olive oil, onions, garlic, parmesan cheese, egg, salt and pepper. Add baby pasta pearls, spinach and tiny meatballs and you've got yourself a relationship that stands the test of time.

My LFG Italian Wedding Soup is a consummate display of traditional flavors and mindful ingredients. Let's be honest! This is a foodgasm in your mouth.

If you've ever had Italian wedding soup, even from a can, you'll never forget it. Those tiny meatballs and little pasta pearls are something you crave. And it's not hard to convert this soup to lectin free. In fact, this lectin free version is by far the best I've ever had and one I'll be making forever.

The Recipe

LFG Italian Wedding Soup

1 T Extra Virgin Olive Oil

2 Cloves Garlic minced

2 T Red Onion minced

4 Cups Pastured Chicken Bone Stock

1 C Organic Frozen Chopped Spinach

1 Egg whipped

1/4 C Parmigiano-Reggiano finely grated

1/2 t Salt

1/2 t Pepper

1 Package Skinny Pasta Konjac Couscous

Meatballs

8 oz Grassfed Ground Beef

2 Cloves Garlic minced

2 T Red Onion minced

1/4 C Blanched Almond Flour

1 Egg

1 t Fresh Thyme minced

1 t Fresh Rosemary minced

2 t Parmigiano-Reggiano grated

1/4 t Salt

1/4 t Pepper

Garnish

Shaved Parmigiano-Reggiano

Instructions:

Step 1: Make the Tiny Meatballs

In a medium bowl mix all the meatball ingredients very well. Measure 3/4 teaspoon of the meatball mixture and roll it into a ball with your palms. Set the little meatball on a large plate. Repeat until all the mixture has been rolled into meatballs. Set meatballs aside.

Step 2: Make the Soup

In a Dutch oven, heat 1 tablespoon olive oil on high. Add minced onions and garlic and saute briefly until shiny. Add 4 cups stock and bring to a boil. Stir in frozen spinach until thawed. Turn down heat to medium. Stir soup into a whirl and slowly pour in whipped egg. Sprinkle grated parmesan on top and stir. Carefully place the tiny meatballs into the boiling broth. Simmer soup for 10 minutes. Add konjac couscous at the very end.

Serve with a little shaved Parmigiano-Reggiano on top. Pair with bubbly Brut Champagne.

If anyone objects to this union speak now, or forever hold your peace.

Enjoy the soup!

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