Paleo Meatball Soup
This Paleo meatball soup is an adaptation of one of my favorite wintertime meals, Italian Wedding Soup made with a combination of ground beef and pork, onion, carrots, celery and spinach in a light chicken broth.
- For the meatballs:
- 1 lb grassfed ground beef
- 1 lb free-range organic ground pork
- 2 eggs
- 1 1/2 tbsp very finely minced sweet onion
- 1 tsp garlic powder
- 1 tbsp minced parsley dried is fine1 tsp freshly ground black pepper
- 1 tsp sea salt
- For the Soup:
- 2 tbsp extra virgin olive oil
- 1 cup sweet onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 1 tbsp garlic minced
- 1 bay leaf
- 6 1/2 cups chicken broth
- 3 cups baby spinach leaves trim off stems
- salt and pepper to taste
Mix all meatball ingredients together in a large bowl.
Get in there and work it with your hands...don't be scared to get messy.
Roll balls slightly smaller than the size of a golf ball and place on a parchment lined sheet pan. Cover and refrigerate for several hours or overnight.
Sweat onions, garlic, carrots and celery in olive oil in a large covered pot for 10 minutes on medium heat, stirring occasionally.
Deglaze your pot with chicken broth and add your bay leaf, salt and pepper.
Bring to a boil and reduce heat.
Simmer for 10 minutes.
Add the meatballs to the pot (they will cook in the soup and remain nice and tender.
Cook meatballs for about 10 minutes in the simmering soup then add the spinach and cook until just wilted.