Sicilian Meatball Soup Low Carb Food

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SICILIAN MEATBALL SOUP



Sicilian Meatball Soup image

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

1/2 lb ground beef
5 tablespoons fresh parsley, chopped
1/4 cup parmesan cheese, grated, plus more for serving
2 tablespoons raisins
2 tablespoons dry breadcrumbs
1 egg, beaten
5 garlic cloves, minced
2 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 tablespoons olive oil
2 carrots, cut into 1/4 inch dice
1 onion, chopped
2 celery ribs, cut into 1/4 inch dice
1 zucchini, cut into 1/4 inch dice
1 1/2 quarts low sodium chicken broth or 1 1/2 quarts homemade stock
1 cup canned crushed tomatoes in puree
1/2 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
1 cup small shell pasta or 1 cup other small macaroni noodles

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

SICILIAN MEATBALL SOUP (LOW CARB)



Sicilian Meatball Soup (Low Carb) image

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

1 lb 95% lean ground beef
2 teaspoons dried parsley
1 teaspoon beef bouillon granules
3/4 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
3 tablespoons fat free egg substitute
1/4 cup orzo pasta, uncooked
6 cups water
1 tablespoon beef bouillon granules
1 teaspoon dried Italian seasoning
2 teaspoons crushed garlic
1 cup chopped onions or 1 medium onion
1 cup diced carrots or 2 medium carrots
14 1/2 ounces Italian-style stewed tomatoes, undrained
1/2 cup orzo pasta, uncooked
2 medium zucchini, halved lengthwise and sliced 1/2 inch thick or 1 1/2 cups sliced zucchini
1 cup packed chopped fresh spinach

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.

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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.
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