Egg Soup

Ingredients:

• 4 chicken eggs

• 7 fish balls, cut in half (check for low-carb versions)

• Half a small carrot, cut in half and sliced (use in moderation for keto)

• Optional vegetables (zucchini or spinach work well for keto)

• 3 cloves garlic, chopped

• Optional: 1/2 chicken stock cube (choose low-sodium and sugar-free if possible)

• White pepper, to taste

• Salt, to taste

• 2 cups water (add more if using more eggs)

• Chili, chopped (optional for heat)

Cooking Instructions:

1. Cook Garlic without Oil: In a large pot, add a small amount of water and garlic instead of oil. Sauté over low heat until garlic softens and turns slightly golden.

2. Add Vegetables and Seasoning: Add the carrot (or substitute zucchini) and 2 cups of water. Season with the chicken stock cube (optional), salt, and white pepper. Bring the broth to a boil.

3. Add Fish Balls and Eggs: Once the broth is boiling, reduce the heat slightly, add the fish balls, and let cook briefly. Crack each egg into a separate bowl, then gently slide them into the pot one at a time. Allow the eggs to set without stirring too much.

4. Serve with Garnish: Garnish with sliced chili and additional low-carb greens if desired.

Tips:

This recipe serves 2 and can be customized with other low-carb vegetables like spinach, cauliflower, or bok choy.