By contributing writer Dawn
My brother-in-law met his wife in college while they were studying abroad in Italy. Years later, their wedding was Italian themed (and absolutely amazing!). It was at their wedding that I tasted my first tiramisu and other authentic Italian foods. I had always loved what I thought was Italian food and still do, but only if it is done correctly! No Italian chain restaurants for me, thanks!
This fall, my brother-in-law came for a visit and while he was here, I attempted to recreate Italian Wedding Soup, based on something I had eaten from box. He said he had never heard of it and unfortunately ended up leaving a couple of days earlier than planned and never got to taste it. Here is my lower carb version. The original recipe called for orzo pasta, which I avoid due to the wheat flour.
Low Carb Italian Wedding Soup
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.
Find more delicious meal ideas at the The Happy Housewife Recipe Index.
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