Hearty Root Vegetable + Meatball Soup
Ingredients
Meatballs:
- 1 lb ground beef, pork, chicken, or turkey
- 1 large egg, room temperature, lightly beaten
- 1/4 cup Ezekiel bread crumbs, or oat flour
- 2 tsps dried oregano
- 2 tsps dried basil
- sea salt and pepper, to taste
Soup:
- 2 Tbsps avocado oil, ghee, organic unrefined coconut oil, or beef tallow
- 4 carrots, chopped
- 2 parsnips, peeled and chopped
- 1 large yellow onion, finely diced
- 3 fresh garlic cloves, pressed
- 4 celery ribs, diced
- 3 medium yellow golden potatoes or sweet potatoes, peeled and chopped
- sea salt and pepper, to taste
- 2 tsps dried thyme
- 3 Tbsps harrisa paste
- 8 cups beef bone broth, chicken bone broth, or vegetable broth
- 1 x 15oz can roasted diced tomatoes with juices
- chopped fresh parsley, to garnish
Instructions
- Preheat your oven/broiler to 425 degrees f. and place an oven rack near the top of the oven.
- Line a large sheet pan with parchment paper.
- In a large bowl add all of your ingredients for the meatballs. Stir to incorporate this mixture well.
- Take 1/2 spoonful of mixture and roll between your palms to create a small-sized meatball and place it on your prepared sheet pan. Repeat until all the mixture is used up.
- Transfer your sheet pan with the meatballs under the broiler and broil for 4-5 minutes, just until the meatballs start to have a nice golden-brown top. This step will help the meatballs keep their shape and give them a nice color and texture.
- Meanwhile, heat your oil of choice in a large stockpot or Dutchoven. Saute your chopped carrots, parsnip, onion, garlic, and celery for 5 minutes. Stir in the cubed potatoes, sea salt, pepper, and thyme then continue to sautee for 3-4 minutes.
- Add in your browned meatballs, harrisa, bone broth, and tomatoes with their juice.
- Bring to a boil, then reduce to a gentle simmer. Simmer for 30 minutes, until the potatoes are tender and flavors have combined.
- Sprinkle with fresh parsley if desired.
- Serve hot and enjoy!
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