classic margarita

This recipe is shared thanks to Joanie and Chris from Tasty-LowCarb. You can find the original recipe at this link.

Please note: The original recipe has been altered to convert to metric and for Aussie alternatives or names of specific ingredients where we cannot source the original in Australia. Tasty-LowCarb are not responsible if these alterations to the original recipe do not produce the same results.

We give full credit to Tasty-LowCarb for the original recipe and images.

Chicken Meatball Soup – Asian Style

Asian Cuisine is extremely popular in Australia but it’s oh so difficult to find yummy recipes that fit in with a low carb way of eating. This Asian Style Chicken Meatball Soup has all the right flavours while being super filling and nutritious.

Ingredients

Chicken Meatballs

  • 680g chicken mince
  • 1 egg (beaten)
  • 6 cloves garlic (minced)
  • 15ml Worcestershire sauce
  • 2 tsp minced onions
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 75g Parmesan cheese
  • 1tsp pepper
  • 2 tbsp butter
  • 4 tbsp olive oil

Notes

Soup

  • 8 cups chicken broth (organic)
  • 40g red onions
  • 2 carrots (julienned)
  • 2 stalks celery (sliced)
  • 113g mushrooms (sliced)
  • 4 cloves garlic
  • 2 tbsp olive oil (extra virgin)
  • 2 tsp coconut aminos
  • 1 tbsp sesame oil
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 2 spring onions (chopped on the bias)
eggs, avocado and toast

Step by Step Instructions

Meatballs

Step 1

Add all ingredients to a large bowl and mix with hands. Roll into balls, approximately making 24-30 balls. Allow to rest in the refrigerator for 20 minutes to firm up.

Step 2
Heat oil and butter in a large non-stick skillet over medium heat. Add the meatballs and fry for 20 minutes until slightly browned and cooked through. Turn often.

Soup

Step 1
Use a stock pot to sauté chopped red onions, julienned carrots, and sliced celery in extra virgin olive oil over medium heat to soften (about 5 minutes).
Step 2
Add sliced mushrooms and garlic – heat with other vegetables for 2-3 minutes until mushrooms are slightly browned.
Step 3
Turn the heat to medium-high and add the chicken broth, soy sauce, sesame oil, meatballs, sea salt, and pepper. Bring to rolling boil and heat for 10 minutes.
Step 4
Serve hot with garnish of green onions.

Calories: 337kcal | Carbohydrates: 6g | Protein: 21g | Fat: 25g | Saturated Fat 7g | Net Carbs: 5g

Cholesterol: 107mg | Sodium: 1485mg | Potassium: 822 | Fibre: 1g | Sugar: 1g | Calcium: 158mg 

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All the information on this site is intended for providing information only. It does not constitute medical or nutritional advice, is not tailored to any reader’s personal situation and readers should seek their own medical advice before making any decisions related to their nutrition and health.