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Italian Wedding Soup Recipe
Macros per serving:
• 420 Calories
• 26g of Fat
• 6.5g of Protein
• 4g of Net Carbs
1 pound ground beef (80% lean)
1/2 cup almond flour
1/2 cup grated parmesan
1 teaspoon dried Italian seasoning
1 large egg
2 tablespoons olive oil
2 medium stalks celery (diced)
1/2 small yellow onion (diced)
3 cloves minced garlic
6 cups chicken broth
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped thyme
2 cups cauliflower rice
2 cups fresh baby spinach
salt and pepper
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Combine the ground beef, almond flour, parmesan cheese, Italian seasoning, and egg in a mixing bowl.
Season with salt and pepper them mix well by hand and shape into ½-inch balls.
Place the meatballs on a plate and refrigerate until ready to use.
Heat the oil in a large saucepan over medium heat.
Add the celery and onion then season with salt and pepper – cook for 6 to 7 minutes until tender, stirring often.
Stir in the garlic and cook for 1 minute more.
Add the broth, oregano, and thyme then bring to a boil.
Reduce heat and simmer for 10 minutes then stir in the cauliflower rice and meatballs.
Cook for 5 minutes or until the meatballs are cooked through.
Stir in the spinach and cook for 1 to 2 minutes until wilted then adjust seasoning to taste and serve hot.
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