Zucchini Noodle Italian Wedding Soup

A low-carb, delicious, and healthy take on your favorite classic Italian soup

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound zucchini, cut into 1/4-inch thick noodles
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 1/4 cup finely diced spinach
• 1/2 cup tiny meatballs

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for another minute.
4. Add chicken broth, carrots, and celery.
5. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Add zucchini noodles and meatballs. Cook until meatballs are cooked through and noodles are tender, about 5 minutes.
7. Stir in spinach and cook for another minute, until wilted.
8. Serve hot.