Step 1

Add the chicken stock to a large pot and bring to a simmer.

Step 2

Add 1 egg, garlic, almond flour, basil, parsley, salt and pepper to a bowl and mix.  Add in the ground beef and pork and mix just until combined, do not over mix.  Using a small melon baller or small cookie scoop, form the mini meatballs, then drop them into the simmering stock.

Step 3

Add in the carrots and parmesan cheese rind (if you have one) simmer for 10 minutes. Add in the cauliflower rice and spinach, then continue cooking for another 5-7 minutes.

Step 4

Scramble the 2 remaining eggs and slowly add them into the soup, while stirring the soup.

Step 5

Cook for a few more minutes and allow to cool slightly before serving with some grated parmesan cheese and a garnish of parsley.