Soup: Paleo Italian Wedding Soup
- 1 lb. grass-fed ground beef
- 2 eggs, slightly beaten
- 4 T almond meal
- 1 tsp. dried Italian seasoning
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 6 C chicken broth
- 2 C fresh baby spinach
- 1 C cauliflower (*riced cauliflower)
- 1 C sliced carrots
In a medium bowl, combine the ground beef, eggs, almond meal and spices... mix well. Form into small meatballs and set aside. In a large pot, heat broth to boiling. Stir in spinach leaves, carrots, cauliflower rice and meatballs. Cook at a slow low boil for about 15-20 minutes. Ladle into soup bowls and enjoy!
*Cauliflower rice: chop cauliflower into pieces and put through a food processor and shred for a rice-like consistency. I riced a whole head of cauliflower. The leftovers I put in a freezer bag for another time. It freezes great and is easy to thaw!