Italian Meatball Lemon Egg Soup (Low-Carb & Diabetic-Friendly)
Servings 6 people
Equipment
- Stock Pot
Ingredients
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
Instructions
Meatballs
- Make the Meatballs
- In a large bowl, combine all meatball ingredients. Mix gently until just combined. Roll into 1-inch meatballs and set aside.
- Brown the Meatballs
- 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.
- Remove meatballs and set aside, leaving drippings in the pot.
Buld Soup
- Sauté the Vegetables
- Add onion, garlic, carrots, and celery to the pot. Sauté 5–8 minutes until softened and fragrant.
- Stir in Italian seasoning, red pepper flakes, salt, and black pepper.
- Build the Soup
- Pour in chicken stock and lemon juice. Bring to a gentle simmer.
- Add cooked meatballs and kale. Simmer for 3–5 minutes, until thegreens are tender.
- Finish with Egg
- 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.
- Season & Serve
- Taste and adjust seasoning with sea salt and black pepper. Serve hot.
