LOW CARB ITALIAN WEDDING SOUP

1/2 lb ground pork
1/2 lb ground beef
1 egg
1/2 medium onion, finely chopped
1 teaspoon garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped parsley
1 slice low-carb bread, crust removed
2 (900 ml) containers chicken broth (approx 2 quarts)
1 (10 oz)(284 ml) can beef broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium bunch curly endive lettuce
2 eggs
green onions

Combine in a bowl the ground pork, ground beef, 1 egg, finely chopped onion, garlic, salt, pepper, parsley and torn up bread less the crust. Roll approximate 1-inch meatballs and set aside.

In a large soup pot combine the chicken broth, beef broth, salt, pepper - when this mixture comes to a boil - carefully drop your meatballs into the boiling stock. The meatballs will be done when they float to the top - approximately 5-10 minutes.

Cut off the stock of the endive and chop the leaves into smaller bits. Drop the endive into the meatball broth and stirr - let the endive wilt into the soup.

In a small bowl whisk 2 eggs - gently pour the egg mixture into the simmering soup whisking the soup while pouring - this gives little stringy egg droppings.

Sprinkle the top of each bowl of soup with a few bits of cut up green onions for flavour and appearance.

This recipe freezes very well if the amount seems overwhelming.

Servings: 6-8