Go Back Email Link
–+ servings
keto Italian wedding soup recipe

Keto Italian Wedding Soup Recipe

Beth Bollinger of Nest Wellness
This keto Italian wedding soup recipe is a modern take on traditional Italian wedding soup maintains all the comfort and flavor of the classic while being completely grain-free and diabetes-friendly. By substituting conventional pasta with lupin rice, I've created a low-glycemic version that's perfect for those managing blood sugar or following a low-carb lifestyle.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Servings 4
Calories 467 kcal

Equipment

Ingredients
 

  • 12 cups chicken broth
  • 2 tbsp extra virgin olive oil, plus additional for greasing and serving
  • 1 pound lean ground turkey
  • 1/4 cup hemp hearts
  • 1/4 cup lupin flour
  • 1/3 cup fresh parsley leaves, finely chopped
  • 1 egg, lightly beaten
  • 3 - 4 cloves garlic, minced
  • 1 tsp sea salt 
  • 1/2 tsp black pepper
  • 1/2 cup freshly grated Parmesan or use vegan cheese to keep this dairy free, plus more for serving
  • 3/4 cup lupin flakes
  • 3 packed cups baby spinach or baby kale, thinly sliced
  • 1 1 lemon, zested and halved
  • 1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Instructions
 

  • Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
  • Meanwhile, add the turkey, hemp hearts, lupin flour, parsley, egg, garlic, salt, pepper and ½ cup parmesan cheese to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (about 2 inches) or 20 small (1½ inch) meatballs and transfer to a baking sheet lined with parchemnt paper or a silicone baking mat.
  • Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side. Alternatively, you can cook the meatballs in a little extra virgin olive oil in a cast iron skillet.
  • Add the lupin rice to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
  • Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well. Season with salt and pepper to taste.
  • Divide the soup between 4 bowls. Drizzle each portion with olive oil, sprinkle with Parmesan or vegan cheese, and squeeze a bit of lemon over the top of each serving.
  • Garnish each bowl with fresh herbs and enjoy!

Notes

If you like meatball soup and low-carb recipes, try my Thai Chicken meatball soup, my Lemon Turmeric Feta meatball soup, or my downloadable recipe ebook with 26 Low Carb, Dairy Free, nourishing soup recipes.

Nutrition

Calories: 467kcalCarbohydrates: 17gProtein: 56gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 137mgSodium: 3490mgPotassium: 594mgFiber: 9gSugar: 4gVitamin A: 860IUVitamin C: 22mgCalcium: 268mgIron: 5mg
Keyword blood sugar friendly recipes, diabetic-friendly soup, grain-free Italian recipes, grain-free soup, green soup recipe, healthy Italian soup, healthy recipes, keto Italian wedding soup, low glycemic recipes, low-carb comfort food, low-carb Italian wedding soup, lupin rice recipes, meatball recipe, meatball soup
Tried this recipe?Let us know how it was!