When I was a young X-ray student, the Greek Cafe in our hospital made Greek wedding soup on Tuesdays. Tuesdays were the only day that there was a line all the way out to the hospital rose garden to get one tiny bowl of this luscious stuff. I got in that line early because I knew they would run out soon enough. I left out the breadcrumbs in the meatballs here. Cauliflower is a great tasting substitute for orzo pasta in this soup. Here’s the low carb version:
For the meatballs:
2 lbs. grass fed ground beef, ground turkey, or ground lamb, 1/2 cup crumbled feta cheese, 2 eggs, 2/3 cup chopped mint, 1 tablespoon black pepper. 3 small garlic cloves, crushed. 1 Tablespoon pastured butter for pan frying the meatballs. Mix and form very small bite size meatballs. Cook in a pan with the butter until done on all sides.
For the soup:
10 Cups organic, reduced sodium chicken broth.
1 Tablespoon Salt free Cavendar’s Greek seasoning-see “Products I Adore ” page.
1 small bunch escarole, chopped
1 cauliflower head, White part only, rough cut in a food processor while raw (rice size).
Add the cauliflower “orzo” to the soup.
Free your mind, warm your spirit.