I have always loved Italian wedding soup . With a few adjustments its a great low carb meal. I take a whole cut up chicken and cook it in canned chicken broth with celery and onion to make a stock. (you can also use water instead of broth but I like the rich chicken taste) ONce done ,I drain the stock and discard the onion and celery . Clean chicken of skin and bone and shread meat into broth. Add one package of fresh baby spinach. Scramble one or two eggs and pour slowly through a fork into boiling broth for an egg drop effect. Take a small package of ground beef (about a pound) add one egg, two cloves fresh crushed garlic, parsley, and a good grated italian cheese like locatelli,salt pepper to taste. Mix well and form into mini meatballs.Drop into boilng soup. This soup is full of protein and delicious. Its a lot of work to make the mini meatballs but I make a huge pot and everyone loves it. Great for quick lunches all week.

Do you chop the spinach first? I always do that when I make Italian Wedding Soup.

I would think that almost any recipe for this soup would work; all you have to do is skip the pasta. Yummy, love this soup. Thanks for the recipe.

And the meatballs have to be itsy, bitsy ones, not just mini ... no bigger than the size of your baby fingernail, as teeny as you can make them.

Ground veal is also used (I think that's what they use at East Side Mario's).

I'll try this soon. I like the Greek avagolemon soup which
seem like this just with lemon and no meat balls.

This is also one of my favorite soups and this LC recipe is soooooooo good. I used 1/2 ground beef and 1/2 ground pork. I used Locatelli and topped it with Parmesan when served. It was a meal in itself. Thanks for a great recipe.