Keto Dumpling-Style Soup

Method

1. Bring a pot of salted water to a boil over medium-high heat and carefully add the mini meatballs, simmering for 15-18 minutes until they float and are cooked through.
2. In a small bowl, whisk together the yogurt with a splash of the hot broth from the pot to temper it and prevent curdling.
3. Melt the butter in a separate small pan over medium heat and toast the red pepper flakes for 1-2 minutes until fragrant.
4. Stir the mint into the tempered yogurt mixture until well combined.
5. Pour the yogurt-mint mixture into the pot with the cooked meatballs and broth, stirring gently to incorporate without breaking the meatballs.
6. Drizzle the infused butter with red pepper flakes over the soup and simmer for 2-3 minutes on low heat to finish.
7. Ladle the soup into bowls and serve hot, ensuring each portion has meatballs and creamy broth.