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.

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 6

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Ingredients

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Process

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
  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.
  3. 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.
  4. Add the avocado oil to a soup pot on medium heat.
  5. Add the carrots and onion and sweat for 5-6 minutes.
  6. Add the garlic and continue cooking for an additional minute, stirring the mixture to prevent it from burning.
  7. Add 1 teaspoon cumin, 1 1/2 teaspoons sea salt, chicken broth, spinach, coconut aminos, and the remaining cilantro leaves.
  8. Bring the soup to a boil and remove it from the heat.
  9. 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.
Dairy Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Shellfish Free Soups Specific Carbohydrate Diet Sugar Free Whole30

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