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Cut meatballs into quarters, set aside.
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Clean and cut all of the soup vegetables: celery, onion, carrot, daikon. Be sure to peel the daikon twice to get all of the outer fiber layer off.
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Add olive oil to a medium pot, warm over medium heat. Add cut up vegetables and saute until tender.
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While vegetables are cooking, melt butter in a skillet over medium heat, and add the quartered meatballs. Brown meatballs in the butter, turning gently to avoid breaking them. Add about 1/2 cup of the chicken stock to the meatball skillet to deglaze pan. Turn off heat.
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Once vegetables are cooked, add garlic, spices, and half of the parsley to the soup pot. Cook one more minute. Deglaze pan with more of the chicken stock, if needed. Add remaining stock, meatballs and all juices from that pan, and the mushrooms. Simmer 10-15 minutes for flavors to blend.
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Add cream, stir well, and taste; adjust spices if needed. If adding more spices, simmer 5 more minutes.
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Ladle soup into serving bowls. Serving size approximately 1 1/2 cups each. Garnish with remaining parsley, and serve.
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Notes:
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1. For a fuller flavor, use frozen sliced crimini mushrooms that have been thawed in the microwave. I break the frozen slices in half into a bowl, microwave the mushrooms for about 45 seconds, then pour the mushrooms and resulting juice into the soup. This gives much more flavor than using fresh mushrooms, due to the quick cook time for this soup.
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2. I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal's online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
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3. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
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Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 257, Total Fat 19 g, Saturated Fat 7 g, Sodium 818 mg, Potassium 412 mg, Total Carbohydrate 6 g, Dietary Fiber 3 g, Net Carbs 3 g, Sugars 2 g, Protein 17 g. Macros: 68% Fat, 27% Protein, 5% Net Carbs
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September 3, 016 Roxana Lopez
