Sicilian Meatball Soup Low Carb Recipes

SICILIAN MEATBALL SOUP (LOW CARB)

Steps:

• To make meatballs, combine all meatball ingredients (except the orzo) and mix well. Add the uncooked orzo, and mix again. Shape the meat mixture into 1 inch balls and set aside.
• Combine the water, bouillon granules, Italian seasoning, garlic, onions and carrots in a 4 quart pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 5 minutes or until the carrots start to soften.
• Place the undrained tomatoes in a blender and puree until smooth. Add the pureed tomatoes to the simmering broth mixture and increase the heat slightly to return the mixture to a simmer.
• Add the meatballs, a few at a time, to the simmering soup. Cover and simmer over low heat for 20 minutes. Add the orzo and increase the heat to medium. Cook covered for about 10 minutes or until the orzo is almost done. (Stir occasionally to prevent the orzo from sticking to the bottom of the pot.).
• Add the zucchini and cook for 3 minutes more or until the zucchini is tender and the orzo is done. Add the spinach and cook for another minute or just until the spinach wilts. Serve hot.

SICILIAN CHICKEN MEATBALL SOUP

Steps:

• Heat oil in large pot. Add chili flakes for 2 minutes. Add leeks, carrots, celery, and garlic; sweat until soft about 12 minutes. Add cans of tomato and chicken stock, bring to simmer.
• Combine beef, breadcrumbs, milk, romano, herbs, eggs, salt and pepper in a bowl. From small meatballs and add to simmering pot, do not stir. Cover and let simmer about 12 minutes.
• In a food processor add beans and water. Add to soup after meatballs simmered. Also add shredded chicken and escarole. Simmer until ready to eat.
• Serve bowls of soup with parsley and zest sprinkled over top, and extra romano if you like.

SICILIAN MEATBALL SOUP

Steps:

• In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half the garlic, 1/2 teaspoons salt, and 1/4 teaspoons pepper, until thoroughly combined. Shape into 24 meatballs.
• In a large pot, heat the oil over moderate heat. Add the carrots, onion, celery and the remaining garlic, and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Stir in the broth , tomatoes, rosemary, and the remaining 2 teaspoons salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
• Add the remaining tablespoons parsley, 1/4 teaspoons pepper, and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.

ESCAROLE SOUP WITH MEATBALLS (LOW CARB & HIGH PROTEIN)

Steps:

• In a mixing bowl combine all of the meatball ingredients.
• Mix well with your hands, then shape into 24 walnut sized meatballs.
• In a Dutch oven, heat 1 tablespoon olive oil over medium-high heat until hot, but not smoking.
• Saute the meatballs 12 at a time until golden brown on all sides.
• Remove to a plate and set aside.
• Add the remaining olive oil and onion to the pot and saute until the onion is soft.
• Add the garlic and continue to saute for another couple of minutes.
• Stir in the escarole and cook over low heat, covered, stirring occasionally, until it wilts (3 minutes).
• Add the broth and meatballs and bring to a boil; then simmer uncovered for 3 minutes.
• Serve hot, sprinkled with the remaining cheese and the cayenne pepper for garnish.