GREEK MEATBALL SOUP

Serves: 4 Prep time: 30 minutes

1 tbsp ghee or lard

180g uncooked plain cauliflower rice

500g ground lamb

1 large egg

4 tbsp chopped parsley, divided

2 tbsp chopped dill

2 tsp onion powder

tsp ground coriander

½ tsp salt Black pepper, to taste

FOR THE AVGOLEMONO: 960ml beef or chicken stock 3 large eggs 120ml fresh lemon juice (2 to 3 lemons) 60ml extra-virgin olive oil

1 Start by making the meatballs. Grease a pan with the fat and cook the cauliflower rice for 5 to 7 minutes, stirring occasionally. When done, remove from the heat.

2 Place the ground lamb and egg into a bowl. Add the parsley, reserving some for garnish. Add the dill, onion powder, coriander, salt and pepper. Add the cooked cauliflower rice, and mix until well combined. Shape into 12 medium-size meatballs and set aside.

3 Now make the avgolemono. Place the stock in a saucepan and bring to a boil. Turn the heat down to medium-low. Using a slotted spoon, add the meatballs to the boiling stock. Cover with a lid and cook over medium heat for 12 to 15 minutes.

4 Crack the eggs into a bowl and whisk until frothy. Add the lemon juice and keep whisking. Slowly pour 3 to 4 ladles of the hot stock into the bowl while whisking (in order to bring the egg mix and stock to about the same temperature).

5 Slowly pour the egg and lemon mixture back into the saucepan with the meatballs. Cook for 2 to 3 more minutes over medium heat.

6 Remove from heat. Just before serving, sprinkle with the reserved parsley and drizzle with the olive oil.

■ Taken from The Keto All Day Cookbook by Martina Slajerova. Fair Winds Press.

Avgolemono is a traditional egg-lemon sauce that is found in Greek, Turkish, Jewish, Balkan and Italian food