Ingredients

  • almond flour 1/2 cup crushed pork rinds OR almond flour
  • avocado oil 2 tbsp avocado oil
  • cauliflower 2 cups riced cauliflower
  • celery stalks 4 celery stalks, chopped
  • chicken broth 6 cups chicken broth
  • egg 1 large egg
  • garlic 3 cloves garlic, minced
  • ground pork 1 lb ground beef OR ground pork
  • italian seasoning 1 tsp Italian seasoning
  • onion 1/4 cup chopped onion
  • oregano 1 tsp dried oregano
  • parmesan Parmesan for sprinkling
  • parmesan cheese 1/2 cup grated Parmesan cheese
  • pepper 1/2 tsp pepper
  • salt 3/4 tsp salt
  • Salt & Pepper 1 tsp salt
  • spinach leaves Additional salt and pepper
  • 2 cups packed spinach leaves
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How to make it

  1. In a large bowl, mix together the ground meat, crushed pork rinds, cheese, Italian seasoning, salt,and pepper.
  2. Add the egg and combine well using your hands.Form into 1/2 inch meatballs and place on a waxed paper-lined tray. Refrigerate until ready to add to the soup.In a large saucepan or stock pot, heat the oil over medium heat until shimmering.
  3. Add the onion, celery, salt, and pepper and saut until vegetables are tender, about 7 minutes.
  4. Add the garlic and cook another minute.Stir in the chicken broth and oregano. Bring to just a boil and then reduce the temperature and simmer 10 minutes.
  5. Add the cauliflower rice and the meatballs and cook until the meatballs are cooked through and float to the top, about 5 minutes.
  6. Add the spinach leaves and cook until wilted, 2 minutes more. Season to taste