1 lb ground beef
1 tsp dried basil, divided
1/2 tsp onion powder
1/2 tsp garlic powder
2 medium carrots, thinly sliced

1 garlic clove, minced
6 cups chicken broth (or flavor of your choice–low sodium)
1 cup cauliflower rice (use a food processor or grater on cauliflower florets to create the “rice”)
2 cup chopped spinach

In a medium bowl, combine the ground beef, 1/2 tsp basil, garlic powder, and onion powder.  Form into mini meatballs (1″ in diameter–makes about 25 meatballs).

In a large pot, heat 1 Tbsp of oil over medium-high heat.  Sautée the carrots and garlic for 3-4 minutes.  Add the broth, 1/2 tsp basil, and seasoning with salt and pepper.  Bring the broth to a boil.  Next, add the meatballs and allow the broth to come back up to a boil before reducing the heat to medium.  Let the meatballs simmer for 10 minutes or until cooked through.  Add the cauliflower rice and spinach and cook for another 2-3 minutes or until the cauliflower rice is tender and the spinach has wilted. Season with salt and pepper to taste.