Sicilian Meatball Soup Low Carb Recipes
SICILIAN MEATBALL SOUP (LOW CARB)
From "The Good Carb Cookbook." Posted for safe-keeping. Prep and cook times are estimates. Don't let all the ingredients scare you, it's really a fairly simple recipe!
Provided by Treewoman
Categories Vegetable
Time 1h25m
Yield 10 cups
Number Of Ingredients 17
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 MEATBALL SOUP
Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add more water or more stock.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 441.7, Fat 21.3, SaturatedFat 6.5, Cholesterol 96.9, Sodium 1784.2, Carbohydrate 38.1, Fiber 3.5, Sugar 8, Protein 27
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- In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until thoroughly combined. Shape the mixture 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 tablespoon parsley, 1/4 teaspoon pepper, and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer gently until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.
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In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, 1/2 teaspoon of the salt, and 1/4 …
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- In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until thoroughly combined. Shape the mixture 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 tablespoon parsley, 1/4 teaspoon pepper, and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer gently until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.
- Wine Recommendation: This robust potion calls for a similarly rustic southern red. Look for Corvo, a smooth and satisfying wine from the well-known firm Duca di Salaparuta.
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