Step 1

In a large bowl, mix together the ground meat, crushed pork rinds, cheese, Italian seasoning, salt, and pepper. Add the egg and combine well using your hands.

Step 2

Form into 1/2 inch meatballs and place on a waxed paper-lined tray. Refrigerate until ready to add to the soup.

Step 3

In a large saucepan or stock pot, heat the oil over medium heat until shimmering. Add the onion, celery, salt, and pepper and sauté until vegetables are tender, about 7 minutes. Add the garlic and cook another minute.

Step 4

Stir in the chicken broth and oregano. Bring to just a boil and then reduce the temperature and simmer 10 minutes.

Step 5

Add the cauliflower rice and the meatballs and cook until the meatballs are cooked through and float to the top, about 5 minutes.

Step 6

Add the spinach leaves and cook until wilted, 2 minutes more. Season to taste