Keto Italian Wedding Soup
A hearty vegan keto Italian wedding soup with veggie balls, leafy greens, and bold herbs, minus the meat, carbs, and wedding drama.
Ingredients
For the Veggie Balls:
- 1 cup cooked cauliflower rice
- 1 cup canned chickpeas mashed
- 2 tbsp ground flaxseed
- ¼ cup almond flour
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
For the Soup Base:
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 6 cups vegetable broth
- 2 cups chopped spinach
- 1 celery stalk sliced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment and pretend it’s the altar.
- In a bowl, mix cauliflower rice, mashed chickpeas, flaxseed, almond flour, oil, seasonings, and a sprinkle of patience.
- Roll mixture into mini balls. Bake 15–20 minutes until golden and acting like real meatballs.
- Heat oil in a pot, sauté onions and garlic for 3 minutes, or until it smells like an Italian grandma’s kitchen.
- Add broth, spinach, celery, salt, pepper, and lemon juice. Simmer gently for 15 minutes.
- Gently drop in baked veggie balls. Let them mingle for 5 minutes, no RSVP required.
- Ladle into bowls. Garnish with extra herbs or a dramatic hair flip.
Notes
🧪 Nutritional Values (Per Serving):
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 8g
💊 Vitamins & Minerals (Per Serving):
- Iron: 15%
- Vitamin A: 20%
- Vitamin C: 18%
- Folate: 10%
- Magnesium: 12%
💡 Extra Tips to Slay the Flavor Game:
- Add a dash of chili flakes if your soup needs a little drama.
- For more “cheesy” vibes, sprinkle nutritional yeast like confetti.
- Use kale instead of spinach if you’re feeling extra crunchy.
- Freeze leftovers—this wedding party keeps on giving.
- Serve with keto garlic breadsticks and zero guilt.