Low Carb Italian Wedding Soup

READY IN: 1hr 30mins




  • 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.
  • 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.
  • The meatballs will be done when they float to the top - approximately 5 - 10 minutes.
  • 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.
  • 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.
  • sprinkle the top of each bowl of soup with a few bits of cut up green onions for flavour and appearance.
  • This recipe freezes very well if the amount seems overwhelming.