Italian Meatball Zoodle Soup ~ Low Carb ~ Gluten Free

 

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