For this meatball soup recipe, we'll use almond flour, eggs, and gelatin as our binders. These hold the ground beef together, while the Italian seasoning, parmesan, and salt …
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Blend leek mixture, 1 cup chicken stock, bacon, cornstarch, salt, and pepper in a food processor until smooth. Pour back into the pot. Blend half of the turnips and 1 cup chicken stock in the food processor until smooth; pour into the pot. Repeat with remaining turnips and 1 cup chicken stock.
Then take a ladle and fill the jars with the remaining soup liquids, leaving a 1″ head space. Wipe edges of jar rims clean, place a sterilized lid on top, and hand tighten it close with a ring. Place each jar on top of the rack inside the canner, seal, and pressure can at 10lbs pressure for 90 minutes.
In this case, a veggie packed soup may have too many carbs for the strict counters, but for general low-carb eaters, there's a lot to like in this soup. First, it has all the comfort of chicken noodle, but with far fewer carbs. You won't be left hungry though; each bite is packed with chicken, squash, carrots, and more.
This delicious low-carb, Paleo soup is actually made with cauliflower, not potatoes, but don’t worry, your family won’t notice. Instead, they will be ladling out second helpings. My potato leek soup was a favorite of everyone in the household. Unfortunately, potatoes are not low carb so I’ve had to re-work my recipe a bit.