Italian Meatball Soup

By zasupit

This recipe is a Paleo modification of "Cinnamon Spice & Everything Nice's" version of Italian Meatball Soup. A lot of ingredients but easy to throw together.

Original recipe (and photo credit) at Cinnamon Spice & Everything Nice's website.

Ingredients

• Meatballs:
• 1 + 1/4 pounds ground beef (I like 85/15)
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 teaspoon finely chopped parsley
• 1/2 teaspoon Italian Seasoning
• 1/2 teaspoon sea or kosher salt
• 1/8 teaspoon fresh black pepper
• Soup:
• olive oil, for sauteing
• 1 large onion, diced
• 2 medium-ish carrots, diced
• 1 stalk celery, diced
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• coarse salt and fresh black pepper
• 5 cups chicken broth
• 4 - 5 cups baby kale or baby spinach, stems removed
• 1 tablespoon fresh basil or parsley, chopped

Details

Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Combine the meatball ingredients together with a fork. Form into 1-inch-sized meatballs. Place on broiler pan and bake at 350 degrees for 25 to 30 minutes. (Meatball can be made ahead and frozen until needed)

Add a few tablespoons of oil to soup pot/dutch oven, place over medium-low heat and add the onion, carrots, celery, garlic and Italian seasoning. Season well with salt and pepper. Cook stirring often 10 minutes.

Stir in broth and add the meatballs. Simmer 25 minutes, tasting often and re-seasoning as needed.

Add the baby kale and fresh basil, simmer 5 - 10 more minutes until wilted.