I served this soup for the first time on Thanksgiving Day. All that was left in the bottom of the tureen was the tiniest bit of broth. I'd say it was a hit.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Calories: 303 kcal
1 lb ground beef OR ground pork (I used ground chicken)
1/2 cup crushed pork rinds OR almond flour
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
3/4 tsp salt
1/2 tsp pepper
1 large egg
2 tbsp avocado oil (I used olive oil)
1/4 cup chopped onion
4 celery stalks chopped
1 tsp salt
1/2 tsp pepper
3 cloves garlic minced
1 tsp dried oregano
6 cups chicken broth
2 cups riced cauliflower
2 cups packed spinach leaves
Additional salt and pepper
Parmesan for sprinkling
In a large bowl, mix together the ground meat, crushed pork rinds, cheese, Italian seasoning, salt, and pepper. Add the egg and combine well using your hands.
Form into 1/2 inch meatballs and place on a waxed paper-lined tray. Refrigerate until ready to add to the soup.
In a large saucepan or stock pot, heat the oil over medium heat until shimmering. Add the onion, celery, salt, and pepper and sauté until vegetables are tender, about 7 minutes. Add the garlic and cook another minute.
Stir in the chicken broth and oregano. Bring to just a boil and then reduce the temperature and simmer 10 minutes.
Add the cauliflower rice and the meatballs and cook until the meatballs are cooked through and float to the top, about 5 minutes.
Add the spinach leaves and cook until wilted, 2 minutes more. Season to taste