SOUPS: EGG DROP WITH KALE(click here to print)

LOW CARB SOUPS-EGG DROP SOUP WITH KALE AND MEATBALLS
Meatballs:
1 pound ground turkey, 85% lean
1/4 cup parmesan cheese
1 egg
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Soup:
1 tablespoon oil
1 small onion, finely chopped, 2 1/2 ounces
1 clove garlic, minced
6-8 cups chicken broth
1 bunch fresh kale, stems removed and coarsely chopped, about 6 ounces trimmed
2 eggs, lightly beaten
Salt and pepper, to taste
1/4 cup parmesan cheese

In a medium bowl, blend the meatball ingredients well. Meanwhile, in a large pot, sauté the onion in hot oil until tender and slightly browned. Add the garlic and cook about a minute or until fragrant but not brown. Add the broth; bring to a boil. Gently drop about 1-inch balls of the meatball mixture into the broth. The mixture will be very soft so they won't be perfectly round. Return the soup to a boil then turn the heat down and simmer until the meatballs are cooked through, about 10 minutes. Add the kale. Bring the soup back to a simmer then slowly drizzle in the beaten eggs while stirring. Add 1/4 cup parmesan cheese and adjust the seasoning with salt and pepper.

Makes about 4 servings
Freezing not recommended

Per Serving: 535 Calories; 34g Fat; 45g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs                          * taken from www.genaw.com   original recipe from Rachel Rays magazine*