Heat a soup pot over medium along with 3 tablespoons of ghee. Add the onion, carrots, cauliflower, celery, zucchini, pepper, mushrooms, ½ teaspoons salt, and a few cracks of pepper. Cook for 20 minutes until the veggies are very soft. Add the tomato paste and cook another 3 minutes. Add the parmesan rind, bone broth, fresh herbs, and bring to a simmer, cover the pot and cook for 30 minutes.

Meanwhile, make the meatballs by adding the ground pork to a bowl along with ¾ teaspoon salt and a few cracks of pepper. If you have garlic and onion powder add ½ teaspoon of each. Add the almond flour to another small bowl along with enough water to make it mushy, but not soaking wet. Let sit for 3 minutes then add the almond flour to the pork. Mix well and set aside.

After 30 minutes, roll the pork mixture into mini meatballs and cook in the soup for 10 minutes over low heat. Do not boil the soup, keep the temperature at a bare simmer. Serve and enjoy!