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Ingredients

  • 6 cup Low Sodium Chicken Broth
  • 1.25 lbs Lean Ground Beef
  • 1 large Eggs
  • 1/4 cup Parmesan Cheese Grated
  • 1 tsp Italian Seasoning
  • 1/4 tsp Salt
  • 4 cup Frozen Riced Cauliflower
  • 4 oz Raw Spinach
OPTAVIA Counts:
  • 1
    Lean
  • 3
    Green
  • 3
    Condiment

Instructions

  1. Bring half of the broth to a boil in a large pot.
  2. Meanwhile, combine beef, egg, half of parmesan cheese, half of Italian seasoning and salt in a medium-sized bowl.
  3. Form mixture into small meatballs, about 1/2-inch in diameter.
  4. Add meatballs to broth, and simmer until meatballs are cooked through, about 5 minutes.
  5. Add remaining broth and Italian seasoning, and bring to a boil.
  6. Add cauliflower rice and simmer until tender, about 5 minutes.
  7. Add spinach and stir until wilted, about 2 minutes.
  8. Serve soup topped with remaining parmesan.

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