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| Photo credit: foodgawker.com |
ITALIAN MEATBALL SOUP
Paleo/Whole30 compliant
1 Tablespoon coconut oil
1 yellow onion, finely diced
1 cup carrots, shredded
1 pound grass-fed ground beef
1 Tablespoon Italian seasoning
Pinch of sea salt & black pepper
4 cups organic beef stock, or homemade
1 (6 ounce) can organic tomato paste
1 (15 ounce) can organic tomato sauce
1/2 teaspoon coarsely ground black pepper
1 teaspoon garlic powder
1 small zucchini, finely chopped or shredded with a julienne peeler
Fresh parsley for garnish
* In a stock pot, melt oil over medium heat.
* Add onion & carrots; saute until the onion is translucent.
* In a medium bowl, place ground beef, seasoning, salt & pepper.
* Pull on disposable gloves to mix the meat and seasonings.
* Roll the meat into small (1-inch) cocktail size meatballs; set aside.
* To the stock pot, add tomato paste, sauce, beef stock, pepper and garlic powder; stir to blend.
* Add meatballs to the soup, one at a time, keeping them separate from one another.
* Cover and simmer over medium-low heat for 20 minutes.
* Remove the lid, add zucchini and cook for 1-2 minutes more. Adjust seasonings to taste.
* Garnish with chopped parsley and serve.
**Refrigerate leftovers in sealed glass containers.
Recipe: w.lynne
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