Spring Low Carb Lamb Meatball Soup
8.6g
Net Carbs
25.1g
Protein
33.7g
Fat
4.0g
Fiber
449
Calories
Cooking tip: Tender and flavorful lamb meatballs contribute the perfect savory flavor in this spring soup with notes of dill and lime. Thinly sliced brussels sprouts, arugula and green peas pack this soup with vegetables for a soup that nourishes.
Ingredients:
- 1 large egg
- 3 1/2 large (88g) scallions, divided
- 3 tablespoons chopped fresh dill, divided
- 2 tablespoons almond flour
- 1 teaspoon minced or pressed garlic, divided
- 1 teaspoon salt, divided
- 1 pound 80% lean ground lamb
- 1 tablespoon olive oil
- 2 1/4 cup (7 ounces) fresh brussels sprouts, thinly sliced
- 3 1/2 cups (70g) arugula, chopped
- 1/2 cup (67g) frozen peas
- 32 ounces vegetable broth, room temperature
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh lime juice
Directions:
- In a medium bowl, combine egg, minced white and light green section of scallions (about 57g), 2 tablespoons dill, almond flour, 1/2 teaspoon garlic, and 1/2 teaspoon salt until very well combined. Add ground lamb and use clean hands to mix until evenly combined, being careful not to overmix. Using a rounded tablespoon full of mix, form 1-inch meatballs and place on a parchment covered plate. You should have about 33 meatballs that are about 25g each. Refrigerate until needed.
- In a heavy bottom soup pot, warm oil over medium heat. Stir in remaining 1/2 teaspoon garlic and sauté until fragrant, about 30 seconds. Add brussels sprouts, arugula, and peas, sautéing until wilted, about 3 minutes. Pour in vegetable broth, add bay leaf, 1/2 teaspoon salt, and pepper and bring to a light boil. Drop meatballs into the pot, partially cover and simmer until meatballs are cooked through to an internal temperature of 145°F, about 6 minutes. Remove from heat, stir in lime juice, and garnish with 1 tablespoon dill and thinly sliced dark green portion of scallions (about 28g). One serving is about 1 1/4 cups soup and 8 meatballs.
