Paleo, Dairy, Gluten Free
Serves 3-4
Beef Meatballs:
1 pound grass fed ground beef (can substitute with ground turkey)
1/4 yellow onion, diced fine
1/2 teaspoon cumin powder
1/2 teaspoon paprika
1 Tablespoon fresh cilantro, chopped
1 garlic clove, minced
1 egg
Soup Ingredients:
1 Tablespoon olive oil
1/2 onion, diced
2 cups carrots, peeled and sliced
1 cup celery, chopped
3 cloves garlic, minced
42 ounces vegetable broth
1 (16 oz.) jar diced tomatoes
1/3 cup chopped cilantro
2 bay leaves
Sea salt + pepper to taste
Lime Wedge
Instructions:
In a large pot, heat oil over medium heat. Add onion, carrots, celery and cook until onion is translucent. Add garlic and cook 1 minute more. Add vegetable broth and tomatoes along with cilantro and bay leaves. Add a dash of salt and pepper. Stir and bring to a boil. Reduce heat to a simmer and cover.
Preheat oven to 400F. Line a baking sheet with parchment paper. Mix all meatball ingredients with clean hands and form 2 tsp. balls. Place on baking sheet and bake 20-25 minutes or until completely cooked through. Add meatballs to the soup, season with salt and pepper and serve with lime.
