Meatball Soup

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Meatball Soup

I try to make a big pot of soup at least once a week, more during the winter. The only problem is everyone really loves soup and so it's eaten up very quickly.  I really need to start using a bigger pot to make a bigger batch!  Or maybe everyone needs to stop eating so much. 😉

99% of the time I don't use a recipe. I just put together an assortment of vegetables with meat and simmer until it's done.  Very often the soup is so delicious and I would love to recreate it. This is one of those soups that was really enjoyed by the whole family.

Meatball Soup

  • 2 eggs
  • 1 pound hamburger
  • 1/4 cup almond flour
  • 2 tablespoons parsley flakes
  • 1/4 cup onions, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 pinch chipotle powder, optional
  • 2 tablespoons butter or your favorite healthy fat
  • 1 teaspoon sea salt
  • 2 quarts broth
  • 16 ounces of green beans
  • 4 ounces peas
  • 1 small head cabbage, sliced into 1″ thick wedges
  • 1/2 large onion, diced
  • 2 carrots, peeled, sliced into coins
  1. Scramble eggs in a medium sized mixing bowl.
  2. Add hamburger, almond flour, parsley flakes, diced onions, garlic powder, chili powder and optional pinch of chipotle powder.
  3. Mix well. Use a tablespoon scoop to measure meatballs.
  4. Melt butter or fat into a frying pan.
  5. Meatballs cook best if cooked slightly flattened. Saute on one side until browned, about 10 minutes. Turn meatballs over and add in 1/2 cup broth (or water), cook another 10-15 minutes until done.
  6. While the meatballs are cooking add broth and vegetables to a large pot.
  7. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
  8. We like to divide the meatballs up into individual bowls and pour the soup on top.

Meatball Soup
Author: 
 
Ingredients
  • 2 eggs
  • 1 pound hamburger
  • ¼ cup almond flour
  • 2 tablespoons parsley flakes
  • ¼ cup onions, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 pinch chipotle powder, optional
  • 2 tablespoons butter or your favorite healthy fat
  • 1 teaspoon sea salt
  • 2 quarts broth
  • 16 ounces of green beans
  • 4 ounces peas
  • 1 small head cabbage, sliced into 1" thick wedges
  • ½ large onion, diced
  • 2 carrots, peeled, sliced into coins
Instructions
  1. Scramble eggs in a medium sized mixing bowl.
  2. Add hamburger, almond flour, parsley flakes, diced onions, garlic powder, chili powder and optional pinch of chipotle powder.
  3. Mix well. Use a tablespoon scoop to measure meatballs.
  4. Melt butter or fat into a frying pan.
  5. Meatballs cook best if cooked slightly flattened. Saute on one side until browned, about 10 minutes. Turn meatballs over and add in ½ cup broth, cook another 10-15 minutes until done.
  6. While the meatballs are cooking add broth and vegetables to a large pot.
  7. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
  8. We like to divide the meatballs up into individual bowls and pour the soup on top.

What's your favorite soup?

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Looking for more soup recipes?  Winter Soups is a community cookbook which includes 52 soups from real food bloggers.

GAPS Legal Winter Soups Community Cookbook

 

 

 

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