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Italian Wedding Soup with Oxtail

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course entree
Servings 4 bowls

Ingredients
  

For the Soup Base

  • 2 lbs oxtails
  • 1/2 onion roughly chopped
  • 4 cups chicken stock
  • 1 tsp salt
  • 1 tsp black pepper

For the Meatballs

  • 1 lb ground beef grass fed
  • 1 egg
  • 1/4 onion shredded
  • 2 cloves garlic minced
  • 1/4 cup parmesan grated
  • 1/4 cup pork rinds crushed
  • 2 tbsp parsley chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the Soup

  • 2 cups escarole chopped
  • 1/2 cup cauliflower riced
  • 1 egg
  • 2 tbsp parmesan grated

Instructions
 

For the Soup Base

  • Place oxtails, onion, stock and seasonings in Instant Pot. Place lid and set pressure cooker to high for 50 minutes. Allow pressure cooker to naturally relsease for 15 min then carefully move vent to quick release. Remove oxtails from pot and pull meat from the bone and shred. Remove fat pieces from the pot and skim fat from the surface. Add meat back into the pot.

For the Meatballs

  • Combine all ingredients in a large bowl. Form small, one inch meatballs. Add meatballs into pot. Set Instant Pot to medium Saute. Cook until meatballs float to surface.

For the Soup

  • Add chopped greens and cauliflower rice to pot. Cook for 10 min. Beat egg then mix in parm cheese. Slowly whisk egg mixture into soup. Serve with final sprinkling of parm cheese.

Notes

Macros:
Number of servings: 4
Amount per serving:
Calories 683
Total Fat 39g
Carbohydrate 5g
Dietary Fiber 4g
Net Carbs 1g
Sugars 1g
Protein 75g
Potassium 278g
Vitamin A 20%
Vitamin C 16%
Calcium 47%
Iron 38%