Italian Meatball Zoodle Soup ~ Low Carb ~ Gluten Free
In a Large Mixing bowl combine:
1-1/2# Ground Turkey or Beef
1/2 Cup Parmesan Cheese
Spices to Taste:
6 Garlic Cloves; minced
Onion Powder
Oregano
Italian Seasoning
Salt and Pepper
4 TBL. Fresh Chopped Parsley or 1 TBL Dried Parsley
1/2 Cup Shredded Carrots
1/3 Cup Ground Flax or Bread Crumbs
1 Egg
1 TBL Extra Virgin Olive Oil
Form into Small Meatballs
Bake in a sprayed 9X13 Pan
400* ~ 30 Minutes or until Done
In a Crockpot Add:
Meatballs
2-32 ounce boxes Beef or Chicken Stock
1-2 Cans Mushroom
4 Ribs Chopped Celery
1 Medium Onion Chopped
1 Bag Baby Carrots or 5 Whole Carrots chopped
2 Medium Tomatoes Chopped
1/2 Cup Sun Dried Tomatoes
Seasonings to taste:
Garlic Powder
Italian Seasoning
Parsley
Salt and Pepper
Add the Meatballs
Cook on High 4 Hours
Add:
2 Medium Spiralized Zucchinis or cut half moons
Add 1 Cup Fresh (Cut in half) or 8 Ounces Frozen Green Beans or any leftover vegetables
Cook on low 1-2 hours or until done
Adjust Seasonings and if needed add more Chicken/Beef Stock
Serve with Parmesan Cheese
