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Meatball Soup

This was an on-a-whim soup that turned out awesome!  Meatballs are inspired by Food Renegade’s meatball recipe, only these are grain free.  Use only about 1/3 of the meatballs for the soup and save the rest for later (they freeze well).



Meatballs

  • 3 lbs grassfed beef
  • 3 eggs from pastured hens, beaten
  • 3/4 cup almond flour
  • 1 tbsp Italian seasoning (basil, oregano, marjoram, rosemary, parsley)
  • 2 tsp sea salt
  • 1/4 tsp ground pepper
Heat oven to 400F.  Mix all ingredients thoroughly, using your hands to really work it all together, in a large bowl.  Form into balls, about 2 tbsp per meatball.  Place on cookie sheets and bake for about 10 mins or until cooked through.
Meatball Soup
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 small onion, sliced thin
  • 1 quart beef stock
  • 2 cups pureed tomatoes (or crushed if you want more texture)
  • 2 tsp Italian seasoning
  • Sea salt to taste
  • 2 cups kale, chopped and stems removed
  • 1/3 recipe of meatballs (save the rest for spaghetti)
Heat butter in soup pot and saute garlic and onions until tender.  Add stock, tomatoes and seasoning.  Bring to a boil. Add meatballs and kale.  Heat through.


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