For the soup/bisque base:

\-  Blend/nutribullet 1 serving firm tofu with 1 serving of cheddar cheese, thin with water to taste.  I think almond milk or bone broth instead of water would be amazing too, I’ll try that next.  
\-  Season to your liking, I used Mexican hot sauce, salt, pepper etc.  I used a touch of cinnamon which I liked, a lot of cheese sauce recipes call for a pinch of nutmeg, I thought it might apply.  Was rly good esp with the hot sauce.  But really however you like it.  I bloomed a small amount of garlic paste in the pan using a very small bit of lite Italian dressing before pouring the sauce in the pot.  I seasoned once it was in the pot and warm/hot.

The meatballs:

\- Great value frozen turkey meatballs - microwave until hot (1min), cut to desired size, add to soup.  For the meatballs, 14g of protein for 6, 140 cals, 4g net carbs.

Finally add spinach.

Sides are seasoned cucumbers with rice vinegar, eggs, and jalapeños.

Macros:

2 eggs: 140 cals, 12g protein, 1g carbs  
Serving of firm tofu: 70 cals, 7g protein, 2g carbs  
Serving cheddar cheese: 110 cals, 7g protein, 0 carb  
Meatballs: 140 cals, 14g protein, 4g carbs 

460 calories for the whole meal, 40g protein, 7g carbs.

The soup is only 320 cal by itself, and would make a wonderful side dish or appetizer, or small meal with 28g protein, 6g carbs.   

I’m not joking when I say the soup tasted like something you would get from a restaurant.  It had a beautiful velvety bisque texture but could be thinned as you like.  It tasted like a true cream sauce.  I’m excited to try this as a sauce on zucchini noodles and make it a meal/side that way, too.  

This is also very much a convience meal that is truly quick and easy to make.  For me, I really don’t like to spend a lot of time cooking, but I want good food that’s keto.  This is so great and certainly a new staple.  

Creamy meatball and spinach bisque and accompaniments