Warm up on these chilly winter days with this Egg Drop Soup that just happens to be Whole30 and Paleo compliant. It's heavy on protein and open to interpretation by adding in seasonal vegetables or spices that you may have readily available. This is a double-batch because we like to have plenty of leftovers for the week. Feel free to divide in half.
This step can be made ahead and store meatballs in refrigerator until ready to use. Preheat oven to 400°.
Combine all meatball ingredients in large bowl. Mix just until everything is well incorporated. You don't want to over-work mixture.
Shape into 1 ½ - 2 inch balls and place on parchment lined baking sheets.
Bake 25 minutes
Remove from oven and either use immediately or allow to cool and place in ziplock bags and refrigerate or freeze for use later. Thaw in refrigerator before use.
Make soup
Add sesame oil a large 6 quart pot and place over medium heat. Add ginger and chilis and sauté for 1 minute
Increase heat to medium-high and add stock, aminos, and lime juice. Slowly bring to gentle boil.
When broth mixture is boiling, give it a stir in a circular motion and slowly drizzle whisked eggs into soup in a fine ribbon.
Reduce heat and add remaining onions, carrots, and culantro or cilantro. Add meatballs and season with salt and pepper to taste.
Notes
Culantro is available at most Asian markets. It has a flavor reminiscent to cilantro but distinctly belongs in Asian dishes. You will often find culantro at restaurants in pho.
Recipe by KnoxFoodie at https://knoxfoodie.com/2018/01/12/egg-drop-soup-whole30-paleo-compliant-recipe/