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Soups

August 11, 2021

Meatball & Vegetable Soup

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For this soup, beef meatballs are formed and cooked in the oven. They are packed with fresh herbs, so they are bursting with flavor. While the meatballs cook, the vegetable and broth portion of the soup is made on the stovetop. This soup would be extra tasty with some avocado placed on top before serving.

Meatball & Vegetable Soup

This vegetable soup has a flavorful broth and small meatballs, making it a fun meal to eat. Its flavor comes from fresh herbs, and it's Whole30 and Paleo compatible.

Prep:
15
min
cook:
25
min
total:
40
min
Print It
Author:

Elishah

Ingredients
  • 1 bunch cilantro
  • 4 green onions, roughly chopped
  • 1 lb. ground beef
  • 1 egg, whisked
  • 2 tsp cumin
  • 2 tsp sea salt
  • 4 carrots, peeled and cut into medium dice
  • 6 C chicken broth
  • 4 C spinach
  • 1 small yellow onion, small dice
  • 4 garlic cloves, minced
  • 2 T coconut aminos
  • 2 T avocado oil

‍

Instructions
  1. In a food processor, pulse 1/2 of the cilantro leaves and the green onions until a chunky puree forms. Set aside and preheat the oven to 400 degrees.
  2. In a medium bowl, thoroughly mix the ground beef, cilantro/green onion puree, whisked egg, 1 teaspoon cumin, and 1/2 teaspoon sea salt. Use a spring-loaded cookie scoop to form 28 meatballs. Place the meatballs on a parchment-lined sheet pan and bake in the oven for 12-13 minutes.
  3. Add the avocado to a soup pot on medium heat. Add the carrots and onion and sweat for 5-6 minutes. Add the garlic and continue cooking for an additional minute, stirring the mixture to prevent it from burning.
  4. Add 1 teaspoon cumin, 1 1/2 teaspoons sea salt, chicken broth, spinach, coconut aminos, and the remaining cilantro leaves. Bring the soup to a boil and remove it from the heat.
  5. Add the meatballs to the soup and serve in bowls.

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Hi, I'm Elishah

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