Hearty Meatball + Veggie Soup
Ingredients
- 1 Tbsp olive oil, or avocado oil
- 1 red onion, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium/large zucchinis, chopped
- 6 cups homemade or low sodium bone broth, vegetable broth, chicken, or beef broth
- 1 15 oz. jar diced tomatoes with juices
- a small handful of fresh parsley, chopped
For the meatballs:
- 1 lb. ground grass fed beef, ground turkey, or chicken
- 1 large egg
- 1/4 cup almond flour, OR panko breadcrumbs
- 1 tsp dried Italian seasoning
- 2 fresh garlic cloves, minced
- sea salt and fresh ground black pepper, to your taste (about 1/4 teaspoon each)
Instructions
- In a large bowl, add all of your meatball ingredients and mix until well combined.
- Get your hands in there if necessary!
- Take a spoonful of mixture and with your wet hands roll it between your palms to form a meatball. Repeat with remaining mixture. Sometimes I'll use a small cookie scoop to create nice, evenly measured meatballs about 1 inch in diameter.
- Heat oil in a large stockpot over medium heat. Add in the meatballs and cook for 5-6 minutes, flipping on all sides to get them nicely browned.
- Set meatballs aside on a plate.
- Add diced onion, and bell peppers to that same pot and sauté just until your veggies begin to soften, about 4 minutes.
- Return the meatballs to the pot, along with the broth and diced tomatoes.
- Bring everything to a steady boil, then reduce the heat and simmer for 15 -18 minutes, covered. Stir in chopped zucchini and continue to simmer for 5 minutes more.
- Taste test, then season with sea salt and pepper to your taste and garnish with fresh chopped parsley.
- Enjoy while hot!
- Stays great in the fridge for 4 days or so...as with most soups tastes even BETTER the next day!
- Consider doubling or tripling your batch so that you have meals all week!
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