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Pork Meatball Soup with Dill, Sour Cream & Lemon
As with many of my favourite recipes, this one began as an impromptu, last-minute meal made with whatever I had on hand… some mince and silverbeet that needed using up, some leftover grain-free muffins blended to make crumbs, some herbs from my garden, a bit of milk kefir and sour cream, and a lonely tomato from the veggie drawer… 😄 We all LOVED it!! I think the fresh dill, sour cream and lemon made all the difference. 🤤
Since posting this video on my social media showing how to make the soup, I’ve made it lots more times for the family, had many messages from people who made it and loved it, served it at both my gut health retreats in Italy and Far North Queensland this year, and the other day I took a big jarful to my hairdresser (with the recipe) and she says she makes it almost every week now! I’m often asked where to find the recipe, so I thought I’d better hurry up and share it on the blog. 😁 So here it is!
Note: I added a handful of rice to the original batch to bulk it out a little, but at my recent gut health retreat I swapped the rice for red lentils – try that if you are working on gut healing and need to avoid starches. You can also swap out the dairy products for non-dairy options if you need to – see the variations on the recipe for tips.
Pork Meatball Soup with Dill, Lemon & Sour Cream
Serves 6-8
Ingredients
- 100g red lentils (or rice), soaked for a few hours
- 2 Tbsp ghee (or tallow)
- 2 brown onions, chopped
- 3–4 cloves garlic, minced
- 2 large carrots, grated
- 1.5 L homemade chicken stock
- 2 cups silverbeet or kale, finely sliced
- 1 large tomato, chopped
- 1/3 cup grain-free breadcrumbs (or almond meal)*
- 1 large egg
- 600g pork mince (or beef mince)
- 2 Tbsp milk kefir (or plain yoghurt)
- 1 Tbsp roughly chopped fresh dill (or 1 tsp dried dill)
- 1 cup sour cream (or coconut cream)
- Juice of 1 lemon (to taste)
- Salt & pepper to taste
Instructions
- Heat the ghee or tallow in pot, add onions and garlic, and cook over med-high heat, stirring until softened.
- Add grated carrot and stock, bring to the boil.
- Add drained lentils (or rice), sliced kale or silverbeet, and tomatoes. Stir through, replace lid and reduce heat to med-low. Simmer until cooked through, stirring now and then to keep from sticking.
- Mix grain-free crumbs or almond meal, eggs, mince, salt, pepper and milk kefir/yoghurt together until well-combined. Roll into small meatballs, dropping them into the simmering stock as you go.
- Once meatballs are all in, add the dill, sour cream and lemon juice, and season to taste. Simmer until meatballs are cooked through.
- Serve hot!
Notes
Variations:
* Nut free: Swap GF crumbs or almond meal for pepita meal.
* Dairy free: Use tallow (or chicken fat) instead of ghee, coconut yoghurt in the meatballs and coconut cream instead of sour cream.
