Thursday, January 14, 2010

Meatball Soup

and we're back... with paleo friendly meatball soup. Good for these cold days we're having. Whip up a batch and eat on it for a couple meals.

3 T. olive oil
1 medium onion, minced
3 celery stalks, thinly sliced
2 cloves of garlic, chopped
1 (14.5 oz.) can crushed tomatoes, with juice
1 box beef broth
2 teaspoons oregano
3 Tablespoons of basil
1 teaspoon each salt & pepper
1 egg
1 lb. ground beef
1 cup Parmesan cheese
2 Tablespoons of steak seasoning
1/4 cup flax seed meal
3 cups baby spinach

Heat 3 T. olive oil in dutch oven or soup pot.
Add in onion and celery, and cook until soft, about 10 minutes. Add the garlic and cook 1 minute. Add crushed tomatoes and their juices, beef broth, 1 teaspoon oregano, 2 teaspoons basil, and 1/2 t. salt. Bring to a simmer.

While the soup simmers make the meatballs. In a bowl combine ground beef, egg, 1/2 cup Parmesan cheese, flax seed meal, 1 teaspoon oregano, 1/2 t. salt and 1 t. pepper, and steak seasoning. Mix with your hands until well combined.
Divide into tablespoons and roll into smooth firm balls. As you work gently drop the meatballs into the soup.

Add in 1/4 cup Parmesan, spinach and remaining basil and simmer for 20 minutes until meat is cooked through.
Sprinkle with Parmesan and serve.

I'll get a picture sometime soon, just a little behind this week. Enjoy!

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