Hearty Veggie Packed Beef Meatball Soup
Ingredients
The Meatballs
-
2
pounds
grass-fed ground beef
-
2
large
eggs
-
1
cup
cauliflower rice
-
⅓
cup
cilantro
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
-
1
tablespoon
garlic powder
-
2
teaspoons
onion powder
-
1
teaspoon
dried oregano
The Soup Base
-
1
tablespoon
extra virgin olive oil
-
1
large
onion, chopped
-
4
cloves
garlic, chopped
-
1
cup
diced tomatoes
-
1
teaspoon
dried oregano
-
8
cups
beef broth
-
4
large
carrots, peeled and sliced into rounds
-
1
small head
cabbage, cut into chunks (8-10 cups)
-
2
medium
zucchini, cut into quarter moons
-
¼
cup
fresh cilantro
-
½
lime, juiced
Instructions
- Combine all meatball ingredients in a large bowl and mix well.
- Roll the mixture into 1-2 inch meatballs and set aside.
- Heat olive oil in a large Dutch oven and sauté the onion with a pinch of salt until softened.
- Add garlic, tomatoes, oregano, and more salt and pepper, cooking for a few more minutes.
- Pour in the beef broth, bring to a boil, then reduce to a simmer.
- Carefully add the meatballs and simmer for 12-15 minutes.
- Add carrots, cabbage, and zucchini, then simmer for 30 minutes until vegetables are tender.
- Adjust seasonings and finish with fresh lime juice and chopped cilantro.
Nutrition Facts (estimated)
Servings
10 servings
Calories
324
Total fat
21g
Total carbohydrates
13g
Total protein
21g
Sodium
1062mg
Cholesterol
97mg
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