Low Fat Low Calorie Low Carb Wedding Soup
Indulge in the comforting flavors of this *Low Fat Low Calorie Low Carb Wedding Soup*, a guilt-free twist on the classic Italian favorite that’s loaded with nutrient-rich ingredients and lightened up for healthy lifestyles. Perfect for low-carb or keto diets, this recipe features tender, protein-packed turkey meatballs made with almond flour, Parmesan, and fragrant seasonings. The savory broth, simmered with vibrant vegetables like carrots, celery, and spinach, gets an optional boost of spiralized zucchini for a satisfying noodle-like texture without the carbs. Ready in just 45 minutes with minimal prep, this wholesome soup is ideal for weeknight dinners or meal prepping leftovers. It’s a low-calorie, high-flavor meal that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 1 pound lean ground turkey
- 0.25 cup almond flour
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 teaspoon olive oil
- 8 cups low-sodium chicken broth
- 1 large, diced carrot
- 2 diced celery stalks
- 0.5 medium, finely diced onion
- 4 cups baby spinach
- 1 medium, spiralized zucchini (optional, for mock noodles)
Instructions
In a large bowl, combine the ground turkey, almond flour, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix well to evenly combine.
Roll the mixture into small meatballs, approximately 1 inch in diameter, and set them aside on a plate.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrot, and celery and sauté for 5 minutes, until the vegetables begin to soften.
Pour in the chicken broth and bring the mixture to a gentle boil.
Carefully add the meatballs to the soup, one at a time, ensuring they do not touch to prevent sticking.
Reduce the heat to medium-low and let the meatballs cook uncovered for about 15 minutes. They should cook through and begin to float.
Add the baby spinach to the pot and gently stir to wilt it into the broth. If using spiralized zucchini as mock noodles, add it now and simmer for another 5 minutes.
Taste the soup and adjust the salt and pepper as needed.
Ladle the soup into bowls and serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3004 mg | 131% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 27.8 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 761 mg | 59% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3154 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
