Keto-Comfort Italian Wedding Soup

1. Prepare Meatballs

In a large bowl, combine the ground meat, crushed pork rinds, grated Parmesan cheese, Italian seasoning, salt, black pepper, and the egg. Use your hands to mix everything until well combined. Form the mixture into small meatballs, about ½-inch in diameter, and place them on a tray. Refrigerate the meatballs until you are ready to add them to the soup.

2. Sauté Vegetables

Heat the avocado oil in a large saucepan or stockpot over medium heat. Once the oil is hot, add the chopped onions and celery. Season with salt and black pepper, and sauté for about 7 minutes, or until the vegetables are tender. Add the minced garlic to the pot and stir for about a minute until fragrant.

3. Simmer Broth

Pour the chicken broth into the pot and add the dried oregano. Increase the heat to bring the broth to a boil, then reduce the heat to a simmer. Let it simmer for about 10 minutes, allowing the flavors to meld together beautifully.

4. Cook Meatballs and Cauliflower

Gently add the riced cauliflower and the prepared meatballs to the simmering broth. Cook for about 5 minutes, or until the meatballs float to the top, indicating they are fully cooked.

5. Add Spinach

Stir in the spinach leaves and cook for another 2 minutes, just until the spinach is wilted. Taste the soup and adjust the seasoning with additional salt and pepper if needed.

6. Serve

Ladle the soup into bowls and garnish with grated Parmesan cheese before serving. Enjoy your comforting, keto-friendly Italian Wedding Soup!