Sunday, September 25, 2011

Quick and Easy Meatball Soup

We were having a rather chilly day the other day and something warm sounded good.  Meatballs came to mind and I also had soup on the brain, so why not combine the two and make Meatball soup?!  Here is the recipe for the soup I created and we all enjoyed that day. As always please take liberty to change what you need to make it more to your liking or to what you may have in your fridge.  This is just an idea to inspire you, enjoy!


For the Meatballs:
2 pounds grassfed ground beef
2 tsp. dried basil
1/2 tsp ground pepper
1 tsp sea salt
1/2 tsp dried oregano
2 eggs
1/2 cup blanched almond meal

Add all ingredients to a large bowl and mix well with your hands.  Then roll  into small meatballs, mine were a bit larger than I will make them next time, but it's really just a matter of what you prefer.  Set them off to the side, wash your hands and then assemble all your soup ingredients.

6 cups beef broth
1 can Italian style diced tomatoes (not stewed, they generally contain corn syrup)
3/4 cup chopped yellow onion
1/2 pound fresh spinach, chopped (or several large handfuls)
6 stalks of celery, chopped
2 cups of chopped carrots
1 cup zucchini, chopped
2 cups yellow summer squash, chopped
3 cloves of garlic, diced
1/2 cup chopped fresh basil
2 tsp chopped fresh organo
1/4 cup parsley
Sea salt and Pepper to taste

Combine all of the soup ingredients and bring to a boil, then add the desired amount of meatballs ( I ended up adding all of them in the end).  Reduce heat and simmer for 20-30 minutes or until your meatballs are nicely done and your veggies are done.  Quick, Easy and Tasty! Pin It