Keto Low Carb Gluten Free Italian Wedding Soup Recipe

This hearty, savory Keto Low Carb Gluten Free Italian Wedding Soup is made with tender beef meatballs, riced cauliflower, and fresh spinach, ready in just 45 minutes. Watch the meatballs gently float to the top of the rich broth as they finish cooking. I love serving this warming bowl when I need a comforting meal that fits my macros.

What Makes This Version Different

Traditional Italian wedding soup relies on breadcrumbs and tiny pasta, which are strictly off-limits for low-carb diets. I found that using superfine almond flour and grated parmesan creates meatballs that are just as tender and flavorful as the original.

Instead of acini de pepe pasta, I use riced cauliflower, which mimics the texture perfectly without spiking the carb count. Simmering the meatballs directly in the broth rather than baking them first keeps them incredibly juicy and infuses the soup with deep, savory flavor.

Keto Low Carb Gluten Free Italian Wedding Soup Ingredients

For the Meatballs:

• 1 lb ground beef (or 50/50 pork and beef blend)
• 1/4 cup superfine almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Soup:

• 1 tbsp olive oil
• 1/2 medium yellow onion, diced
• 2 stalks celery, diced
• 1 medium carrot, peeled and diced (optional, keep small)
• 2 cloves garlic, minced
• 8 cups chicken bone broth or stock
• 2 cups riced cauliflower (fresh or frozen)
• 3 cups fresh baby spinach or chopped escarole
• Salt and pepper to taste

How To Make Keto Low Carb Gluten Free Italian Wedding Soup

1. Form the Meatballs: In a large mixing bowl, combine the ground meat, almond flour, Parmesan, egg, minced garlic, parsley, salt, and pepper. Gently mix with your hands until just combined, then roll into small, bite-sized balls (about 1 inch wide).
2. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrot, cooking for 5-6 minutes until the vegetables soften and become fragrant.
3. Simmer the Broth: Stir in the minced garlic and cook for 30 seconds, then pour in the chicken bone broth. Increase the heat to bring the liquid to a boil, then reduce slightly to maintain a steady, rolling simmer.
4. Cook the Meatballs: Carefully drop the meatballs into the simmering broth one by one. Let them cook undisturbed for 10-12 minutes; you will know they are done when they float to the surface and are cooked through.
5. Add Veggies and Serve: Stir in the riced cauliflower and fresh spinach. Simmer for another 2-3 minutes until the spinach is wilted and the cauliflower is tender, then season with extra salt and pepper if needed before serving.

Recipe Tips

• Don’t Overmix: When combining the meatball ingredients, mix only until they come together. Overworking the meat can result in tough, rubbery meatballs rather than tender ones.
• Broth Quality: Since this is a brothy soup, use a high-quality chicken bone broth. It adds more protein and collagen while providing a much richer mouthfeel than standard stock.
• Cauliflower Texture: If you use frozen riced cauliflower, add it at the very end. It cooks faster than fresh cauliflower and can become mushy if left to boil too long.

What To Serve With Italian Wedding Soup

This soup is a complete meal on its own, but it pairs beautifully with a slice of toasted keto bread rubbed with garlic and olive oil. A crisp Caesar salad with high-fat dressing and extra parmesan cheese also complements the rich broth perfectly.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes exceptionally well for up to 3 months; simply thaw it overnight in the fridge and reheat gently on the stove.

FAQs

Can I bake the meatballs instead of boiling them?

Yes, you can bake the meatballs at 400°F (200°C) for 15 minutes before adding them to the soup. This gives them a browned exterior but may result in slightly less flavorful broth.

Is cauliflower rice necessary?

No, you can omit the cauliflower rice if you prefer a lower carb count or don’t like the texture. The soup is still delicious with just the meatballs and plenty of greens.

What other greens can I use?

Escarole is the traditional choice for this soup and holds its texture well. If you cannot find it, kale or Swiss chard are excellent sturdy alternatives that won’t disintegrate in the hot broth.

Nutrition

• Calories: 320 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 1100mg
• Total Carbohydrate: 9g
• Protein: 24g

Try More Recipes:

• Classic Authentic Italian Minestrone Vegetable Soup Recipe
• Easy Italian Wedding Soup With Frozen Meatballs Recipe
• Vegetarian Italian Wedding Soup With Rice Recipe

Keto Low Carb Gluten Free Italian Wedding Soup

Recipe by Paula

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Comforting Keto Low Carb Gluten Free Italian Wedding Soup with tender meatballs, cauliflower rice, and fresh spinach in 45 minutes. This easy weeknight dinner uses almond flour binders and rich bone broth for a satisfying, healthy meal. It is the perfect cozy bowl for cold weather without the carbs.

Ingredients

• 1 lb ground beef (or 50/50 pork and beef blend)

• 1/4 cup superfine almond flour

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, chopped

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tbsp olive oil

• 1/2 medium yellow onion, diced

• 2 stalks celery, diced

• 1 medium carrot, peeled and diced (optional, keep small)

• 2 cloves garlic, minced

• 8 cups chicken bone broth or stock

• 2 cups riced cauliflower (fresh or frozen)

• 3 cups fresh baby spinach or chopped escarole

• Salt and pepper to taste

Directions

• Form the Meatballs: In a large mixing bowl, combine the ground meat, almond flour, Parmesan, egg, minced garlic, parsley, salt, and pepper. Gently mix with your hands until just combined, then roll into small, bite-sized balls (about 1 inch wide).
• Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrot, cooking for 5-6 minutes until the vegetables soften and become fragrant.
• Simmer the Broth: Stir in the minced garlic and cook for 30 seconds, then pour in the chicken bone broth. Increase the heat to bring the liquid to a boil, then reduce slightly to maintain a steady, rolling simmer.
• Cook the Meatballs: Carefully drop the meatballs into the simmering broth one by one. Let them cook undisturbed for 10-12 minutes; you will know they are done when they float to the surface and are cooked through.
• Add Veggies and Serve: Stir in the riced cauliflower and fresh spinach. Simmer for another 2-3 minutes until the spinach is wilted and the cauliflower is tender, then season with extra salt and pepper if needed before serving.