Ingredients

The following ingredients have 8 Servings
  • 1 large egg
  • 1 1/4 lb sweet or hot Italian sausage (removed from casings)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons almond flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 2 large carrots (diced)
  • 3 stalks celery (diced)
  • 2 teaspoons Italian seasoning blend
  • 1/2 teaspoon crushed red pepper flakes
  • 8 cups chicken stock or broth
  • 2 Tablespoons fresh lemon juice
  • 4-5 cups kale (or other dark leafy greens like spinach or Swiss chard, roughly chopped)
  • 1 egg (whisked + pinch of salt and pepper**)
  • Sea salt and freshly ground black pepper (to taste)

Instruction

  • Combine the ingredients for the meatballs in a large bowl and form into 1” balls, or slightly smaller if you prefer.
  • In a dutch oven, heat the olive oil over medium heat and add the meatballs to the pot. Cook about 8 minutes, turning several times, until cooked through.
  • Remove the meatballs and set aside on a plate, leaving the drippings in the pot.
  • With the heat on medium, add the onions, garlic, celery and carrots to the pot and sauté for 5-8 minutes or until soft and fragrant. Add in the spices plus sea salt and black pepper, and stir to combine flavors.
  • Add the chicken stock and lemon juice to the pot and bring to a simmer. Add the cooked meatballs in the soup, then the kale. Bring the soup to a gentle boil, then remove from heat.
  • Whisk the egg, then slowly drizzle it in a circular motion, over the soup while whisking with a fork. Season with sea salt and black pepper to taste. Enjoy!