Low Carb Italian Meatball Soup
How to Make It
Step 1
Add the ground pork, dried oregano, garlic powder, 1 tablespoon of the parmesan and a generous pinch of salt and pepper to a mixing bowl. Finely chop the onion and add to the bowl. You may adjust the seasonings as desired to suit your personal preference.
Step 2
Mix everything together thoroughly with your hands until well combined. Divide the pork mixture into 8 even portions, rolling each into a ball. Heat the olive oil in a large saucepan or Dutch oven over a medium/high heat. Add the meatballs and cook until browned all over.
Step 3
Add the passata (tomato sauce) and stock to the pan. Stir well to combine. Bring up to a gentle boil then reduce to a simmer. Simmer for 10 minutes to allow the sauce to reduce, the flavors to infuse, and the meatballs to cook through completely.
Step 4
While the soup is simmering, you can prepare the noodles. Slice the ends from the zucchini and peel the outer skin and discard. Peel the zucchini flesh into wide ribbons. Add the zucchini noodles to the soup. Stir well to combine and cook for a minute or so until just tender. Do not overcook or the zucchini will be too soft.
Step 5
Divide the soup between two serving bowls. Scatter the remaining parmesan over the top of each bowl. Top each dish with chopped fresh basil to serve.
Ingredients
- Ground Pork – 9 ounce
- Parmesan Cheese – 2 tablespoon, grated
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – 1-½ cup
- Oregano, Dried – 1 teaspoon
- Zucchini – 1 medium
- Red Onion – 1 tablespoon
- Olive Oil – 1 tablespoon
- Tomato Sauce – ½ cup
- Basil, Fresh – ½ tablespoon
- Garlic, Powder – ¼ teaspoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon