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2 servings
Ingredients
- 8 oz. 95% lean ground turkey
- ½ tsp salt
- ⅛ tsp ground black pepper
- 3 eggs, divided
- 2 scallions, trimmed and minced
- 3 cups low sodium chicken stock
- cup cauliflower rice
- 1½ cups kale, shredded
- ¼ cup fresh basil, cut finely
- 1 tsp extra virgin olive oil
Directions
1. Combine the ground Turkey, 1/3 of the egg or 1 egg for 2 servings, salt, pepper and minced scallions. Shape into 4 meatballs for 1 serving or 8 meatballs for 2.2. Bring chicken stock to a simmer and add meatballs, shredded kale and cauliflower rice. Bring to a boil then turn down to gently simmer with a lid for 6 minutes, add basil and stir well.
3. While the soup simmers, beat the rest of the eggs until combined well and set aside.
4. Remove the kale, meatballs and Cauliflower rice from the stock with a slotted spoon or small strainer and evenly distribute into soup bowls.
5. Being the stock to a boil
6. Slowly pour in the eggs into the broth, whisking gently to create a ribbon in the stock.
7. Serve 2 cups of egg infused broth with 4 meatballs per serving. Drizzle 1/2 tsp of olive oil per serving.
Enjoy!
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