This is one of those recipes that when you make it…you will think – that was so easy and delicious, why didn’t I make that before???
This low carb version of Italian Wedding Soup is very close to the traditional. The traditional version is often served with pasta. I just left the pasta out.
Often, people pre-cook their mini meatballs before adding them to the soup. While that does give them a nice color, I prefer cooking the meatballs in the soup. This makes for one less step and adds fantastic flavor to the broth.
This recipe makes approximately (6) 2 cup servings.
Each 2 cup serving of soup and meatballs has approx. 1 g. of net carbs.
1 small yellow onion grated (squeeze the extra juices/water out after grating. The end result should measure approx. 1/4 cup].
1/3 cup chopped fresh Italian parsley (aka flat leaf parsley)
1 teaspoon garlic powder
3/4 cup good quality grated parmesan
1 lb. of “meatloaf mix” (aka 1/2 ground beef and 1/2 ground pork)
1/2 teaspoon of black pepper
12 cups low-sodium chicken broth* (This is (2) 48 ounce containers)
1/2 teaspoon of nutmeg
1 large head of chopped curly endive* (this is about 1 pound)
2 tablespoons of good quality parmesan cheese
(1) Wash and chop the curly endive and set it aside. I chop mine in about 1 inch pieces.
(2) Form the mini meatballs: Add all of the meatball ingredients into a bowl and mix. Using clean hands, roll mini meatballs (about 1 rounded teaspoon each). These do plump a bit when you cook them. I made approx. 60 meatballs.
(3) Make the soup: Bring the chicken broth and nutmeg to a rolling boil in a large pot. Add the uncooked mini-meatballs. Turn the broth down to a simmer and cook for 4 minutes.
(4) Stir in the curly endive and continue to simmer until the meatballs are cooked through (approx. another 4 minutes).
(5) Whisk the eggs and the 2 tablespoons of parmesan in a small bowl to blend. Slowly drizzle the egg mixture into the broth while stirring the broth with a fork in a figure 8. This will form thin stands.
(6) Remove from the head and add additional salt and pepper to taste if needed. Serve with a bit of grated parmesan on top.
*In a pinch, I have used regular chicken broth (instead of low sodium). I added some additional water to the end product to reduce the saltiness.
*If you have trouble finding curly endive, you should be able to substitute it instead with escarole, curly kale, or several hand fulls of baby spinach.
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