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Italian Wedding Soup (without the carbs)

Serves 8



16 ounces grass fed ground beef or beef and turkey mixture

1/4 cup freshly chopped Italian parsley

1/4-1/2 teaspoon onion powder

1 teaspoon fresh chopped garlic or to taste

1 teaspoon Celtic sea salt

1/2 teaspoon freshly ground pepper

1/4 cup freshly grated parmesan cheese

For the Broth:

8 cups chicken bone broth

Salt and Pepper to taste

1/2 cup olive or avocado oil

4 cups fresh kale, de-ribbed and coarsely torn


Combine in medium bowl, all of the meatball ingredients lightly using your hands. Form into one inch balls (approximately 32) and set aside.

In large saucepan, pour in chicken bone broth. Add salt and pepper to taste and heat until it starts to boil. Reduce to simmer. Add the oil and then the freshly torn kale. Gently lay the meatballs into the lightly simmering pot adjusting the temperature to make sure it's simmering. Cook 8-10 minutes until meatballs are cooked and kale has wilted. To serve, each serving gets 4 meatballs with some kale and a ladle of broth. Serve with extra parmesan as desired.

*This recipe is almost equal for protein and fat macros. Some keto is currently more protein forward. Listed first is per serving as described. Second listing add an extra half cup of oil to the broth (equates to 2 tablespoons per serving instead of 1).

Per serving: Per Serving: Option 2 (extra oil)

299 energy 418 energy

.9g whole carb/2% .9g whole carb/1.5%

21.2g protein/47% 21.2g protein/36%

23.2g fat/51% 36.7g fat/62.5%

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