Meatball Soup (Paleo, Keto-Friendly, Gluten, Grain & Dairy-Free)
(Whole 30, Paleo & Keto-Friendly, Gluten, Grain & Dairy-Free)Adapted from Cassidy’s Craveable Creations Makes about 3 1/2 quarts
For the Meatballs
2 pounds ground beef (I used 85/15)
2 handfuls fresh spinach (I used baby spinach)
1 small onion, minced or diced (your preference)
3 cloves garlic, minced
3/4 teaspoon sea salt
1/4 teaspoon ground pepper
2 teaspoons Italian seasoning
2 tablespoons fresh parsley, chopped
For the Soup
1 tablespoon coconut oil or oil of choice. (I used solid coconut oil)
1 small onion, minced
2 cloves garlic, minced
1 medium onion, peeled and diced
1 stalk celery, chopped
2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme (I used fresh)
32 ounces canned diced tomatoes
3 tablespoons tomato paste
1 bay leaf
32 ounces low-sodium beef or chicken broth (I used beef stock)
1 medium zucchini, chopped into quarters or halves
1 teaspoon balsamic vinegar
1/2 teaspoon salt (I used Kosher)
1/4 teaspoon black pepper
Preheat oven to 350 degrees. The recipe for which this was adapted, called for baking the meatballs in a 9×11, parchment paper-lined baking dish. I always prefer to make my meatballs on a baking sheet.
Directions for the Meatballs:
In the bowl of a food processor, add the spinach, garlic and onion. Process until ingredients are finely chopped. Add this mixture to a large mixing bowl and then add the ground beef, sea salt, pepper, Italian seasoning and parsley. Combine well.
Roll into meatballs and place in baking dish, or baking sheet. I chose to use a scoop to assure that all of my meatballs are the same size.
Bake 35-45 minutes, or until they are cooked thoroughly.
Directions for the Soup:
Add the oil to the bottom of a stock pot over medium heat.
Add the onion, garlic, carrot and celery. Sauté for approximately 4 minutes, until the vegetables are somewhat soft.
Add the basil, oregano and thyme. Cook for 1 minute.
Add the diced tomatoes, tomato paste, bay leaf beef broth (or stock) and zucchini.
Bring to a boil and then simmer for 20-25 minutes.
Add salt, pepper and balsamic vinegar.
Add meatballs to the soup, let them warm up, and serve.