Italian Meatball
|

Low-Carb Italian Meatball Lemon Egg Soup – Diabetic-Friendly & Protein-Rich

ByKeith

Italian Meatball Lemon Egg Soup (Low-Carb & Diabetic-Friendly)

  • Stock Pot

Meatballs

  • 1 large egg
  • 1¼ lb sweet or hot Italian sausage (removed from casings)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 tablespoons almond flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Soup

  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 2 large carrots (diced)
  • 3 stalks celery (diced)
  • 2 teaspoons Italian seasoning blend
  • ½ teaspoon crushed red pepper flakes (optional)
  • 8 cups chicken stock or broth
  • 2 tablespoons fresh lemon juice
  • 4 –5 cups kale (spinach, or Swiss chard, roughly chopped)
  • 1 egg (whisked with a pinch of salt and pepper)
  • Sea salt and freshly ground black pepper (to taste)

Meatballs

  1. Make the Meatballs
  2. In a large bowl, combine all meatball ingredients. Mix gently until just combined. Roll into 1-inch meatballs and set aside.
  3. Brown the Meatballs
  4. Heat olive oil in a large Dutch oven over medium heat. Add meatballs and cook for about 8 minutes, turning occasionally, until browned and cooked through.
  5. Remove meatballs and set aside, leaving drippings in the pot.

Buld Soup

  1. Sauté the Vegetables
  2. Add onion, garlic, carrots, and celery to the pot. Sauté 5–8 minutes until softened and fragrant.
  3. Stir in Italian seasoning, red pepper flakes, salt, and black pepper.
  4. Build the Soup
  5. Pour in chicken stock and lemon juice. Bring to a gentle simmer.
  6. Add cooked meatballs and kale. Simmer for 3–5 minutes, until thegreens are tender.
  7. Finish with Egg
  8. Remove pot from heat. Slowly drizzle the whisked egg into the soup in a circular motion while stirring gently with a fork to create ribbons.
  9. Season & Serve
  10. Taste and adjust seasoning with sea salt and black pepper. Serve hot.
Soup
American

Similar Posts