Turkish · Dinner
Wedding Soup (Keto)
Turkish-style wedding soup reworked for keto with lamb meatballs bound by egg and Parmesan instead of breadcrumbs, simmered in garlicky bone broth, and finished with lemon-egg yolk enrichment and paprika butter. Cauliflower rice replaces traditional grain for body without carbs.
$7
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
618Calories
42.1gProtein
45.7gFat
8.4gCarbs
1.8gSugar
2.1gFiber
1087mgSodium
628mgChol
19.3gSat Fat
748mgPotassium
251mgCalcium
4.5mgIron
2.9mcgVitamin B12
11mgVitamin C
low-carb
protein-rich
gluten-free
keto
Instructions
1
Prep
Combine lamb, egg, Parmesan, 1 clove garlic, and parsley; roll into 8–10 walnut-sized meatballs.
2
Simmer
Heat chicken stock over medium with 2 cloves garlic and cauliflower rice for 5 minutes until tender.
3
Poach
Lower meatballs into broth and poach 10 minutes over medium-low heat until firm and cooked through.
4
Finish
Whisk egg yolk with lemon juice, temper with hot broth off heat, then stir back in gently.
5
Plate
Ladle soup into a bowl, drizzle melted paprika butter on top, and season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g lamb ground
- 22 eggs
- 4 tbsp4 tbsp Parmesan
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp parsley
- 2 cup480ml chicken stock
- 2 tbsp30ml lemon juice
- 2/3 cup100g cauliflower rice
- 2 tbsp28g butter
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp dried mint
- salt, to taste
- black pepper, to taste
