This was a recipe I found on Food Network. It had more carbs in the orginal recipe, but I just made a few adjustments (i.e, less carrots, no breadcrumbs or pasta) and it still turned out darn good. Here's pretty much what I did:

2 tablespoons extra-virgin olive oil
1 carrot, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup pork rind crumbs, a couple of handfuls
6 cups (lowest carb you can find) chicken broth
2 cups water
10 oz fresh spinach (I bought a bag of the baby spinach leaves which was very good).

In a deep pot over medium heat add oil, chopped carrots, celery and onions. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, pork rind crumbs, salt, pepper.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. Cover and simmer soup (I usually cook at least an hour, things always seem to come out better that way to me..) Stir in spinach leaves. When spinach has wilted into the soup, the soup is done and ready to serve.

Her recipe called for bay leaves and nutmeg. Since I'm not a fan of either, I omitted them also.

I'm not exactly sure how many carbs is in it, but I sure it's not too many.

Enjoy - Let me know how it turns out!

Very similar to the Wedding Soup recipe