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Italian Egg Drop Soup with Meatballs (Gluten Free)

Italian Egg Drop Soup with Meatballs (Gluten Free) Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 6 large organic eggs
  • 2 oz. organic Parmesan cheese, grated
  • ½ tsp. Celtic sea salt
  • ½ tsp. freshly ground black pepper
  • 1 Tbsp. organic extra virgin olive oil
  • 1 large organic onion, finely chopped
  • 1 whole organic lemon, cut into wedges
  • 6 c. organic chicken broth
  • 1 head organic endive, coarsley chopped
  • 1 pound ground pasture-raised turkey
  • 2 slices Food for Life Brown Rice Bread
Instructions
  1. First, make breadcrumbs. Toast bread and place in a Magic Bullet or blender to grind.
  2. Pour breadcrumbs into a small dish and combine with basil, parsley and oregano.
  3. In a large bowl, combine the turkey, breadcrumbs, half the eggs, half of the Parmesan and half of the salt and pepper. Roll the mixture into ¾-inch meatballs and set aside.
  4. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and slightly browned, about 8 minutes.
  5. Pour in the broth, increase the heat to high and bring to a boil. Add the meatballs and return to a boil. Lower the heat and simmer until the meatballs are cooked through, about 10 minutes. Stir in the endive.
  6. In a small bowl, lightly beat the remaining eggs with 2 tablespoons water and remaining salt and pepper.
  7. Slowly drizzle the egg mixture into the simmering broth, pushing the meatballs and escarole aside.
  8. Stir in the remaining Parmesan cheese
  9. Serve with lemon wedges.
 

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Nutrient Information Per Batch

2119.86 kcal Calories, 1263.97 mg Calcium, 105.21 g Carbohydrate, 1613.38 mg Cholesterol, 105.86 g Total Fat, 27.42 g Fiber, 21.57 mg Iron, 285.32 mg Magnesium 4926.17 mg Potassium, 200.68 g Protein,208.41 mcg Selenium, 3500.78 mg Sodium, 17.4 g Sugars, 18.46 mg Zinc, 32.52g Saturated fat, 0 trans Fat, 42.42 g Monounsaturated fats, 16.15 g Polyunsaturated fats, 12890.4 IU Vitamin A, 3.16 mg Vitamin B6, 8.48 mcg Vitamin B12, 130.99 mg Vitamin C, 105 IU Vitamin D, 7.35 Vitamin E, 1197.57 mcg Vitamin K, 931.26 mcg Folate,1.01 mg Vitamin B1(Thiamin),46.04 mg Vitamin B3(Niacin),3.13 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 1000.17 mcg Lutein and Zeaxanthin, 0.98 g ALA, 0.01 g EPA, 0.16 gDHA,2456.37 mg Phosphorous, 2.62 mg Manganese, 0 mcg Alpha carotene, 6719.2 mcg Beta carotene, 27.48 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Nuts
  • No Seeds
  • No Corn
  • No Peanuts
  • No Nightshade
  • No Gluten
  • No Soy
  • No Legumes

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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