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Pork Meatball Soup with Dill, Lemon & Sour Cream

Pork Meatball Soup with Dill, Sour Cream & Lemon, Quirky Cooking
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Serves 6-8

Ingredients

Units
  • 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

  1. Heat the ghee or tallow in pot, add onions and garlic, and cook over med-high heat, stirring until softened.
  2. Add grated carrot and stock, bring to the boil.
  3. 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.
  4. 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.
  5. Once meatballs are all in, add the dill, sour cream and lemon juice, and season to taste. Simmer until meatballs are cooked through.
  6. 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.

Find it online: https://quirkycooking.com.au/2024/11/pork-meatball-soup/