Here’s the meatball soup recipe I have been making lately on stories. It’s not only tasty, but also easy to make and incredibly nutrient dense. If you don;t have the veggie listed in the recipe just use anything you have in the fridge, there are no rules.
Rose loves this soup and eats it for leftovers the next day or two. The soup is made with beef bone broth and tons of veggies, so it’s very nutrient dense and loaded with collagen and gelatin.
How To Make Meatball Soup
Start by chopping all of the veggies and placing them in a soup pot with 3 tablespoons of ghee. The wild mushrooms add a nice meaty flavor, but you can also use baby bella if that;s all you can find.
Cook the veggies for 20 minutes, you want to evaporate the water and bring out the natural sweetness. Add a couple tablespoons of tomato paste and cook for a few minutes. The paste will add a nice depth of flavor to the soup.
Add the bone broth and a piece of parmesan cheese rind. This is my secret weapon for developing massive flavors. The salty and nutty flavor of the soup will infuse into the soup while it cooks with the lid on the pot the next 30 minutes.
Make the meatballs with ground pork and almond flour. You can also use ground beef or chicken for this soup recipe. After 30 minutes, gently poach the meatballs in the broth for 10 minutes, but don;t boil them. Check for seasoning and serve the soup!.
Make sure to check out more comfort food recipes:
