Instructions

1. Start the soup by adding 1 tbsp olive oil, white onion, and celery to a large pot and cook on medium heat for about 5 minutes, stirring occasionally. Add 1 tbsp minced garlic and sauté another 2-3 minutes, stirring frequently. Season with a pinch of salt and pepper.
2. Next, add sweet potato, zucchini, juice of 1/2 lemon, and low sodium chicken broth to the pot, along with some of the spices: 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp oregano, 1/4 tsp ground cinnamon. Cover and simmer on medium heat.
3. Once simmering, add the chopped kale, cover, and continue to simmer.
4. Next, make the meatballs. Mix ground lamb, 1 tbsp minced garlic, ginger paste, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp oregano, 1/4 tsp ground cinnamon, 1 tbsp fresh chopped dill, egg, arrowroot starch, and shredded cheese.
5. Form the mixture into bite-sized meatballs, slightly bigger than your thumb, and line on a skillet.
6. Cook the meatballs over medium heat for about 10 minutes, flipping once half way. When done, add the meatballs and all the oil and bits from the pan straight into the soup.
7. Continue to simmer the soup for 30 minutes after adding the meatballs.
8. Finally, add the drained, rinsed can of cannellini beans and reduce the heat to low until ready to serve.
9. Last step is to make the tzatziki sauce - Mix together plain, nonfat greek yogurt, juice of 1 lemon, heaping tbsp of chopped fresh dill, the thinly sliced cucumbers, and a small pinch of salt and black pepper to taste.
10. Serve the soup with a dollop of the tzatziki sauce over the top and enjoy!