This hearty, low carb Italian Wedding Soup is perfect any time of year. It's packed with tasty sausage, heart-healthy kale and zucchini.
Combine pork sausage, ground oregano, garlic, 1/2 tsp red pepper flakes, onion powder and garlic powder in a medium bowl. Once combined, form 1" sized meatballs and set aside.
Next, prep the vegetables. Keep the vegetables in separate bowls or separate on the cutting board. Mince the white onion, tear the kale leaves from the thick stalk, and tear into bite-sized pieces. Finally, slice the zucchini in half length-wise, and slice to form small half-moon pieces. Set the vegetables aside.
Heat a heavy-bottomed soup pan over medium high heat. Add 1 tbsp of oil or bacon grease, and heat until shimmering. Add the meatballs, working in batches to avoid over-crowding the pan. Sear the meatballs all the way around. Set aside all of the cooked meatballs.
Lower the heat the medium. Drain the excess oil from the soup pot, reserving about 1 tbsp. Next, add the onion, and cook for five minutes, stirring frequently. Cook until the onion starts to brown and becomes translucent. Then add the kale, and cook for about 5 minutes.
Next, add the stock and bring to a low simmer. Add in the zucchini and meatballs. Cook for 2 to 3 minutes, or until zucchini just begins to soften.
Finally, reduce the heat to low and stir in the heavy cream. Season with salt, pepper and extra red pepper flakes to taste. Dish into bowls and serve immediately.
Nutrition Information per Serving:
Calories: 433; Total Fat: 32 g; Saturated Fat: 17 g; Trans Fat: 0 g; Cholesterol: 107 mg; Total Carbohydrates: 5 g; Fiber: 2 g; Sugar: 2 g; NET CARBS: 3 g; Protein: 19 g