This soup seems like a lot of work when you look at the meatball recipe but it actually comes together so quickly. The meatballs can even be made a day or so in advance. It is creamy and so flavorful, yet has no cream added!! Packed full of protein it is a delicious lunch or dinner!
Ingredients
Meatballs
- 1 package ground sirloin and 1 package ground lamb
- 1/4 cup plain bread crumbs
- 1/4 cup whole milk
- 1 small onion, grated
- 2 carrots, peeled and grated
- 1 tablespoon minced garlic
- 1/4 cup uncooked white rice
- ½ cup fresh herbs of choice. Ex. parsley, dill, mint, oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Avocado oil or oil of choice
- ½ cup flour used for dusting the formed meatballs (It helps them not fall apart when added to the broth.)
Rest of the Soup
- 6-8 cups chicken broth
- 1 bag fresh baby spinach
- 3 farm fresh eggs at room temp
- 1 large lemon and the zest
Directions
To make the meatballs mix together all the meatball ingredients. (The rice and grated veggies will cook while simmering in the soup.)
Roll the mixture into bite size meatballs and place on a tray that you have dusted with the flour. Lightly roll the meatballs around in the flour.
Add the broth to a pot and let it come to a slow boil.
Add the meatballs to the broth a few at a time so they don’t stick together. Lower to simmer, and let them cook for about 15 mins
Zest the lemon, and juice the lemon.
Whisk the eggs and then slowly add the lemon juice and zest until combined.
Add the spinach and stir to combine. After a few minutes the spinach will be cooked and the soup will be slightly thickened and creamy.
We ate the soup with some toasted garlic bread. Yum!
