Low Carb Italian Wedding Soup

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 at The Happy Housewife

Low Carb Italian Wedding Soup


  • 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


  1. Place beef broth in a large pot and bring to a slow boil.
  2. Add carrots, celery and onions to broth and allow to simmer.
  3. Using your hands, mix first six ingredients in a medium sized bowl for the meatballs.
  4. Dip out meatballs using one-inch scoop and drop them into broth.
  5. Cook about thirty minutes until meatballs are done.
  6. Add green beans the last ten minutes.
  7. Taste broth and adjust salt and pepper for your preference.
  8. Sprinkle with about 1/2 tablespoon parsley and adjust to your liking.


More recipes from Dawn

Find more delicious meal ideas at the The Happy Housewife Recipe Index.

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