Cabin fever. Literally FIGHTING for the remote.
Disorientation… what day is this?
We’re feeling what you’re feeling.
When is this isolation going to end?
What do we do next?
What time is dinner?
I’m thinking about food all the time. Are you?
Our freezer is still STUFFED!
Since I follow a low carb diet, ours is packed with beef, chicken and frozen veggies.
I prefer that to a pantry filled with boxed and canned foods… although like you we now have both.
My cravings are for comfort foods. Lord knows we all need to feel a little more comforted these days.
I recently made this keto version of Italian Wedding Soup and just can’t get enough of it.
Seriously, it checks all the boxes:
Warm on a cold day.
Easy to make.
Fun to sip.
Reheats well the next day.
What more can you ask for?
You can use any ground meat or mix of ground meats you like. My favorite is a blend of ground beef and sausage. Ground lamb, turkey, chicken, veal or buffalo are other options.
They’re all super tasty!
The fattier the meat the more tender your meatballs will be.
Add spices and a couple of eggs as your binder.
Because everything is better with eggs!
Another trick to tender meatballs is not overworking the meat.
Use your hands to mix the meat with the egg and spices just until they’re combined.
Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs (about 2 tablespoons each). Continue shaping until all the meat is used, and place the meatballs on the skillet.
While they’re cooking you will no doubt want to eat these sweet little balls of delight… but BEHAVE!
Let them turn golden brown and save them for the soup!
While the meatballs are cooking, sauté the onions.
At this point the smell in your kitchen will make you RAVENOUS!
Add the cauliflower rice.
Is your mouth watering yet?
Add the broth and the meatballs to the pot, including the scrapings which are deliciously flavorful.
After simmering for a while you’ll add the spinach leaves just before serving.
It doesn’t get any better!
Experiment with different meats and let me know which ones you like best!
italian wedding soup (keto version)
This low carb, ketogenic version of the traditional Italian Wedding Soup is now extremely high on my list of go-to meals. It’s usually made with pasta, but I’ve substituted with cauliflower “rice” and don’t miss the pasta one bit! The cauliflower simmers in the pot and absorbs the broth and sausage and beef flavors. It's absolutely a hit at our house... PLUS did I mention it's keto friendly?
3 italian sausages, casings removed
1 lb organic grass-fed ground beef
1 tsp organic garlic powder
1 tsp himalayan salt
1/2 tsp organic black pepper
1/2 tsp organic cumin
1 medium onion, diced
2 tbsp extra-virgin olive oil
1 cup riced cauliflower (fresh or frozen)
3 cups chicken or beef broth
3 cups baby spinach
In a large bowl mix the ground meat and/or sausage meat with the spices. Beat the eggs and add to the bowl. Work the mixture with your hands and form into approximately 28 1 ½ “ meatballs and place in a large cast iron skillet with olive oil. Cook for 10-15 minutes on medium high turning them until golden brown.
While meatballs are cooking, in a medium sized pot, sauté onion with olive oil over medium heat until soft and translucent. Add the cauliflower rice.
Pour in the broth and raise the heat under the pot until it begins to simmer. Adjust the heat so it continues to simmer. Add cooked meatballs from the skillet to the pot including the scrapings and continue to simmer for 15 minutes. Taste and add salt as needed.
When you're ready to serve the soup stir in the baby spinach. It will quickly wilt into the broth. Remove the pot from the heat when the spinach is cooked but still a nice bright green. (One or two minutes.)