Meatball Noodle Soup
Ingredients
Meatballs
-
1
lb
ground pork
-
¾
cup
medium shrimp, peeled and roughly chopped
-
2
large
eggs
-
¼
cup
green onions, chopped
-
¼
cup
carrots, finely diced
-
¾
tsp
Himalayan salt
-
¾
tsp
black pepper
-
2
tbsp
coconut flour
Soup Base
-
1
tbsp
coconut oil
-
3
cloves
garlic, minced
-
1
cup
onion, chopped
-
2
cups
vegetable broth
-
3
cups
water
-
2
tsp
fish sauce
Noodles and Greens
-
12
oz
sea kelp noodles
-
1
bunch
spinach
Instructions
- Combine ground pork, shrimp, eggs, green onions, carrots, sea salt, black pepper, and coconut flour in a bowl and mix well.
- Form the mixture into twelve 1½" meatballs and set aside.
- Heat coconut oil in a saucepan over medium-high heat, then add garlic and onion, sautéing until fragrant.
- Add vegetable broth, water, and fish sauce, cover, and bring to a boil.
- Reduce heat to medium-low and add meatballs one by one, simmering uncovered for 25 minutes.
- Stir in spinach and let it wilt for 1-2 minutes.
- Add sea kelp noodles, mix gently, and cook for about 1 minute before serving hot.
Nutrition Facts (estimated)
Servings
2
Calories
764
Total fat
47g
Total carbohydrates
21g
Total protein
61g
Sodium
2981mg
Cholesterol
439mg
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