Low Carb Italian Wedding Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Tastes and smells like Won Ton soup without the wrapper. Ingredients:
1/2 lb ground pork |
1/2 lb ground beef |
1 egg |
1/2 medium onion, finely chopped |
1 teaspoon garlic |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup chopped parsley |
1 slice low-carb bread, crust removed |
2 (900 ml) containers chicken broth (approx 2 quarts) |
1 (284 ml) can beef broth (10 oz) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 medium bunch curly endive lettuce |
2 eggs |
green onion |
Directions:
1. Combine in a bowl - ground pork, ground beef, 1 egg, finely chopped onion, garlic, salt, pepper, parsley and torn up bread less the crust. Roll approximate 1 inch meatballs and set aside.
2. In a large soup pot - combine the chicken broth, beef broth, salt, pepper - when this mixture comes to a boil - carefully drop your meatballs into the boiling stock.
3. The meatballs will be done when they float to the top - approximately 5 - 10 minutes.
4. Cut off the stock of the endive and chop the leaves into smaller bits. Drop the endive into the meatball broth and stirr - let the endive wilt into the soup.
5. In a small bowl whisk 2 eggs - gently pour the egg mixture into the simmering soup whisking the soup while pouring - this gives little stringy egg droppings.
6. sprinkle the top of each bowl of soup with a few bits of cut up green onions for flavour and appearance.
7. This recipe freezes very well if the amount seems overwhelming.
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