Low Carb Italian Wedding Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 lb ground lamb
• 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

Recipe

• 1 combine in a bowl - ground lamb, 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.