Vegetable Soup with Meatballs
Servings: 8 Servings
Calories: 677kcal
Ingredients
For the soup:
- 4 tablespoons butter or coconut oil
- 1 cup diced sweet onion
- 1 cup peeled and chopped carrots
- 1 cup diced celery
- 1 small head of cabbage cored and thinly sliced
- ¼ cup chopped fresh parsley
- 1 tablespoon minced garlic
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 1 28-ounce can diced tomatoes
- 8 cups beef stock
- 5 small red potatoes cut into chunks
For the meatballs:
- 1 pound ground pork
- 1 pound ground beef
- 2 large eggs lightly beaten
- 1½ cups blanched almond flour
- ½ cup shredded Parmesan cheese omit for dairy-free
- 1 tablespoon dried Italian seasoning
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- ½ teaspoon salt
Instructions
- In a large pot over medium heat, melt the butter or coconut oil and add the onion, carrots, celery, cabbage, parsley, garlic, sage, and thyme. Cover to steam and cook the vegetables down, stirring occasionally, for about 30 minutes.
- While the vegetables cook, prepare the meatball mixture by mixing together all of the ingredients until combined.
- Once the veggies have softened, add the diced tomatoes, beef stock, and potatoes. Bring to a slow boil. Roll the meat mixture into balls and drop carefully into the simmering soup. Once all the meatballs are in, cover and let the soup cook on low for another 30 minutes until the meatballs are cooked completely through and the potatoes are soft.
Nutrition
Calories: 677kcal | Carbohydrates: 40g | Protein: 36g | Fat: 42g | Saturated Fat: 14g | Cholesterol: 141mg | Sodium: 924mg | Potassium: 1710mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3300IU | Vitamin C: 59.2mg | Calcium: 253mg | Iron: 5.3mg