This meatball soup made with grass-fed ground beef or ground turkey is a simple one-pot meal that’s got it all.
Vegetables, plenty of meat and bone broth for protein and lots of flavour.
You can substitute the almond flour for bread crumbs if you like.
Ingredients for 6 servings.
1 tbsp olive or avocado oil.
1 red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 medium/large zucchini, chopped
6 cups homemade bone broth (vegetable broth, chicken broth, beef broth).
1 (15oz) jar diced tomatoes with juice.
A small handful of fresh parsley, chopped.
For The Meatball.
1 lb. ground grass-fed beef, ground turkey or chicken.
1 large egg
1/4 cup almond flour, or breadcrumbs.
1 tsp dried Italian season.
2 fresh garlic cloves, minced
Sea salt and fresh ground black pepper, to taste.
In a large bowl, add all of your meatball ingredients and mix until well combined.
Take a spoonful of mixture and with your wet hands roll it between your palms to form a ball.
Repeat with the remaining mixture. Heat oil in a large stockpot over medium heat, add in meatballs and cook for 5-6 minutes each side or until nicely browned.
Set meatballs aside on a plate. Add diced onion and bell peppers to the same stockpot and saute just until it begins to soften.
Return the meatballs to the pot, along with the bone broth and diced tomatoes.
Bring everything to a steady boil, then reduce the heat and simmer for about 15-18 minutes more.
Taste test, then season with salt and pepper to your taste, garnish with fresh chopped parsley.
Enjoy while hot.
This can last for 4 days in the fridge.
Photo Credits @cleanfoodcrush Instagram.