Who doesn’t like meatballs? Using them as ingredients in soups will open up not just almost infinite possibilities but the heart of our beloved ones too.

As I lately have some time, I had been surfing on the internet a few days ago. Looking to find fresh, interesting thoughts, inspirational recipes that I have never tried before, to amaze my family with. Searching for a while unfortunately couldn’t find too many interesting things. Right before I wanted to give up on it, I stumbled on this tempting and simple dessert by accident at Suncakemom. It seemed so scrumptious on its photo, it called for immediate action.

It was not so difficult to imagine just how it is made, how it tastes and just how much my husband will probably want it. Mind you, it is quite simple to impress the man in terms of desserts. Anyhow, I got into the page and used the step by step instuctions that had been combined with great pics of the task. It really makes life faster and easier. I could imagine that it’s a bit of a effort to shoot photos in the midst of baking in the kitchen as you ordinarily have gross hands thus i highly appreciate the hard work she placed in to make this post .

With that said I’m inspired to present my own, personal recipes in a similar fashion. Many thanks for the idea.

I had been fine tuning the initial mixture to make it for the taste of my family. Need to tell you that it was an incredible outcome. They enjoyed the taste, the structure and enjoyed getting a delicacy such as this in the middle of a lively week. They ultimately demanded more, more and more. So next time I’m not going to make the same miscalculation. I am likely to twin the amount to keep them happy.

This keto meatball soup recipe is from SunCakeMom.

Pour oil into a saucepan and heat it up.

Dice up one onion, carrot and celery stalk.

Add them onto the hot oil with salt and saute until the onion get a glassy / translucent look.

Turn heat down to low and slowly fry them until the onion caramelizes and gets a golden brown color.

Add the peas, green beans, mushroom, carrot, bay leaf and lemon juice.

Fill the pot up with water, add the salt and turn the heat up. When it starts to boil reduce the heat until the meatballs are placed in as well.

Mix the egg with the minced meat and salt.

Make the meatballs and place them into the soup.

Turn the heat up again until it starts to simmer then reduce the heat.

Cook it for 15 minutes or until the meatballs’ inside temperature reaches 145°F / 63°C.

When everything is done, mix in the sour cream or in case of that just cream.

Let it sit for a couple of minutes before serving.

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