Meatball Soup

This was an on-a-whim soup that turned out awesome!  Meatballs are inspired by Food Renegade’s meatball recipe, only these are grain free.  Use only about 1/3 of the meatballs for the soup and save the rest for later (they freeze well).

Meatballs

• 3 lbs grassfed beef
• 3 eggs from pastured hens, beaten
• 3/4 cup almond flour
• 1 tbsp Italian seasoning (basil, oregano, marjoram, rosemary, parsley)
• 2 tsp sea salt
• 1/4 tsp ground pepper

Heat oven to 400F.  Mix all ingredients thoroughly, using your hands to really work it all together, in a large bowl.  Form into balls, about 2 tbsp per meatball.  Place on cookie sheets and bake for about 10 mins or until cooked through.

Meatball Soup

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 small onion, sliced thin
• 1 quart beef stock
• 2 cups pureed tomatoes (or crushed if you want more texture)
• 2 tsp Italian seasoning
• Sea salt to taste
• 2 cups kale, chopped and stems removed
• 1/3 recipe of meatballs (save the rest for spaghetti)

Heat butter in soup pot and saute garlic and onions until tender.  Add stock, tomatoes and seasoning.  Bring to a boil. Add meatballs and kale.  Heat through.