Meatball & Vegetable Soup (Edit recipe)

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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.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 6

Ingredients

1 bunch Cilantro
4 whole Green Onion (Scallion), roughly chopped
1 lb Ground Beef
1 whole Egg, whisked
2 tsp Ground Cumin
2 tsp Sea Salt
4 whole Carrots, peeled and cut into medium dice
6 cup Chicken Broth
4 cup Spinach
1 whole Yellow Onion, small dice
4 cloves Garlic, cloves, minced
2 Tbsp Coconut Aminos
2 Tbsp Avocado Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
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.
Add the avocado oil 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.
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.
Add the meatballs to the soup and serve in bowls.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	710
Fat:	16 g
Carbohydrates:	8 g
Protein:	31 g
Cholesterol:	67 g
Sodium:	1307 mg
Fiber:	2 g
Sugars:	6 g
Calculated per serving.