Soups and Chili
HCG Diet Italian Wedding Soup Recipe
This HCG-compliant version of the classic Italian Wedding Soup swaps heavy pasta for nutrient-dense greens and uses extra-lean protein for savory meatballs. It is a comforting, aromatic bowl that satisfies cravings while adhering strictly to Phase 2 guidelines.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
- Per serving
- 185 kcal
Method
In a medium mixing bowl, combine the extra lean ground beef, minced garlic, parsley, sea salt, and black pepper. Mix thoroughly by hand.
Roll the meat mixture into small, bite-sized meatballs, approximately 1/2 inch in diameter, and set them aside on a plate.
In a large pot, bring the fat-free chicken broth and diced celery to a gentle boil over medium-high heat.
Carefully drop the meatballs into the boiling broth one by one. Reduce the heat to a simmer.
Let the soup simmer for 10-12 minutes until the meatballs are cooked through and the celery is tender.
Stir in the fresh spinach and oregano. Continue to simmer for 1-2 minutes just until the spinach is wilted and bright green.
Season with additional salt and pepper to taste and serve hot.
Notes
To keep meatballs from falling apart without breadcrumbs, make sure the meat is very cold when mixing and rolling.
If using chicken breast instead of beef, pulse the raw breast in a food processor until it reaches a ground consistency.
Ensure your chicken broth has zero grams of fat and no hidden sugar or dextrose to remain HCG compliant.
For extra flavor, you can dry-sear the meatballs in a non-stick pan for 2 minutes before adding them to the broth, provided no oil is used.
