This Low Carb Italian Meatball Soup is hearty, flavorful, and packed with wholesome ingredients that fit perfectly into a low carb or Weight Watchers friendly lifestyle.

It’s made with lean meatballs, riced cauliflower, fresh veggies, and spinach – all simmered in a savory broth.

Each bowl is warm, satisfying, and full of nutrients without all the carbs or calories.

The Ingredients

Lean Ground Beef: A great source of protein that helps keep you full and supports lean muscle mass. Using lean options keeps saturated fat and calories low while still delivering delicious flavor.

Egg: Helps keep the meatballs together while providing nutrients like choline and vitamin D.

Parmesan Cheese: A small amount adds big flavor! Parmesan is lower in lactose and high in calcium and protein.

Aunt Millie’s Live Carb Smart White Bread: Instead of traditional breadcrumbs, we’re making our own with this bread. It’s low carb and Weight Watchers friendly.

Fresh Garlic & Onion Powder: Add natural depth of flavor with antioxidants and anti-inflammatory properties.

Olive Oil: A heart-healthy fat rich in monounsaturated fatty acids that help reduce bad cholesterol and support overall cardiovascular health.

Onion, Carrots, and Celery: These aromatic veggies create a flavorful soup base and provide vitamins A and C, potassium, and fiber.

Carrot adds natural sweetness and beta-carotene, which supports eye and skin health.

Riced Cauliflower: A perfect low carb alternative to rice or pasta – adds volume and nutrients with very few calories or carbs.

Spinach: Loaded with iron, magnesium, potassium, and antioxidants. It adds color, nutrients, and texture to the soup.

Italian Seasoning & Red Pepper Flakes: Boost flavor naturally without adding sodium. Many herbs also have anti-inflammatory and digestive benefits.

Reduced Sodium Chicken Broth: Using low sodium chicken broth helps to cut the sodium in half.

Click here to track the points on your Weight Watchers app. There are 11g net carbs per serving. The full nutrition information can be found at the bottom of the recipe card.

How to Make Italian Wedding Soup

First, you want to prepare the breadcrumbs, this can be done ahead of time.

Line a baking sheet with parchment paper. Tear the bread into 1″ pieces and add them to the baking sheet on a single layer.

Bake for 7-10 minutes, flipping halfway through. Keep an eye on the bread during the last 2 minutes so it doesn’t burn.

Once the bread has cooled, add it to a food processor. Pulse until it is a breadcrumb consistency.

In a large bowl, mix together ground beef, egg, Parmesan, breadcrumbs, garlic, Italian seasoning, onion powder, salt, and pepper. Form into twenty 1″ meatballs.

Heat a large nonstick pot over medium heat. Add meatballs and brown on all sides for about 4–5 minutes (they don’t need to be fully cooked). Remove and set aside.

Remove any excess grease from the pan. Add two teaspoons of olive oil to the pan, then add onion, celery, carrot, and garlic. Cook 3–4 minutes until softened and fragrant.

Add chicken broth, Italian seasoning, and crushed red pepper flakes. Stir to combine, then return the meatballs to the pot.

Stir in the riced cauliflower and simmer uncovered for 15–20 minutes, or until the meatballs are cooked through and the cauliflower is tender.

Stir in the spinach and cook just until wilted, about 1–2 minutes.

Ladle into 4 bowls and serve hot.

Ingredients

For the meatballs:

1 lb. 93% lean ground beef
2 slices Aunt Millie's Live Carb Smart White Bread
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
Salt and pepper, to taste

For the soup:

2 teaspoons olive oil
1/2 cup onion, chopped
2 celery stalks, chopped
1 small carrot, chopped
2 cloves garlic, minced
4 cups low sodium chicken broth
1 cup riced cauliflower
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
2 cups fresh spinach

Instructions

Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. Tear the bread into 1" pieces and add them to the baking sheet in a single layer.
Bake for 7-10 minutes, flipping halfway through. Keep an eye on the bread during the last 2 minutes so it doesn't burn.
Once the bread has cooled, add it to a food processor. Pulse until it is a breadcrumb consistency.
In a large bowl, mix together the ground beef, egg, Parmesan, breadcrumbs, garlic, Italian seasoning, onion powder, salt, and pepper. Form into twenty 1" meatballs.
Heat a large nonstick pot over medium heat. Add the meatballs and brown on all sides for about 4-5 minutes (they don't need to be fully cooked). Remove and set aside.
Remove any excess grease from the pan. Add two teaspoons of olive oil to the pan, then add onion, celery, carrot, and garlic. Cook 3-4 minutes until softened and fragrant.
Add chicken broth, Italian seasoning, and crushed red pepper flakes. Stir to combine, then return the meatballs to the pot.
Stir in the riced cauliflower and simmer uncovered for 15-20 minutes, or until the meatballs are cooked through and the cauliflower is tender.
Stir in the spinach and cook just until wilted, about 1-2 minutes.
Ladle into 4 bowls and serve hot.

Notes

NUTRITION INFORMATION:

1 of 4 servings (There are 11g net carbs per serving)

311 calories, 14g total fat, 372 mg sodium, 17g total carbohydrate, 6g dietary fiber, 2g sugars, 35g protein (my fitnesspal.com)

Here are some more low carb, Weight Watchers friendly recipes:

Chicken Tortilla Soup

Loaded Ranch Chicken Soup

Italian Chicken Meatballs

Swedish Meatballs

Click here to see more low carb recipes.

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