Paleo Meatball Soup

Name: Paleo Meatball Soup
Prep time: 10 min
Cook time: 35 min
Total time: 165 min
Yield: 8
Cuisine: American
Ingredients: 1 lb Ground Beef (1 lb grassfed lean ground beef 90% lean or leaner); 1 lb Pork (1 lb ground pork); 2 pieces Egg (2 eggs); 1 ½ tbsp Sweet Onion (1 1/2 tbsp sweet onion very finely minced + 1 cup sweet onion diced); 1 tsp Garlic Powder (1 tsp garlic powder); 1 tbsp Parsley (1 tbsp minced parsley dried is fine1 tsp freshly ground black pepper); 1 tsp Table Salt (1 tsp salt + salt and pepper to taste); 2 tbsp Extra Virgin Olive Oil (2 tbsp extra virgin olive oil); 1 cup Celery (1 cup celery diced); 1 cup Carrot (1 cup carrots diced); 1 tbsp Garlic (1 tbsp garlic minced); 1 piece Bay Leaves (1 bay leaf); 8 cup Chicken Broth (8 cups chicken broth); 3 cup Baby Spinach (3 cups baby spinach leaves trim off stems)

A simple, paleo-friendly soup featuring homemade meatballs simmered in a classic chicken broth base with vegetables and spinach.

165 minAmerican

Servings8

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Gluten Free
Dairy Free
Paleo

Steps

1Mix all meatball ingredients together in a large bowl.
2Get in there and work it with your hands...don't be scared to get messy.
3Roll balls slightly smaller than the size of a golf ball and place on a parchment lined sheet pan. Cover and refrigerate for several hours or overnight.
4Sweat onions, garlic, carrots and celery in olive oil in a large covered pot for 10 minutes on medium heat, stirring occasionally.
5Deglaze your pot with chicken broth and add your bay leaf, salt and pepper.
6Bring to a boil and reduce heat.
7Simmer for 10 minutes.
8Add the meatballs to the pot (they will cook in the soup and remain nice and tender.
9Cook meatballs for about 15-20 minutes in the simmering soup then add the spinach and cook until just wilted.