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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!