Ingredients
The Meatballs
- 3/4 lb grass fed, organic Belcampo Meat Co ground beef
- 2 tsp italian seasoning
- 1 clove garlic, crushed
- 1/2 cup gluten free bread crumbs
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp chopped parsley
- 1 egg
The Soup
- 2 tbsp olive oil
- 8 cups Bonafide Provisions chicken bone broth (or stock)
- 3/4 cup gluten free orzo or pasta of choice
- 3 carrots, chopped into 1/2inch thick coins
- 3 celery, chopped into 1/2inch thick pieces
- 1 onion, roughly chopped
- 2 tsp oregano
- 1 cup spinach
- salt & pepper to taste
Instructions
- Line baking sheet with parchment paper and set aside.
- In a medium bowl, add ingredients for meatballs.
- Use your hands to incorporate well.
- Form 16 small balls and place on baking sheet and put in the refrigerator
- Next, make the soup.
- In a large pot, add olive oil. once hot, sauté onion, carrots, celery, and garlic.
- Cover and let soften for 10 minutes.
- Next, add bone brith or stock, oregano and salt/pepper.
- Once boiling, add pasta. cook for 7 more minutes, then gently drop in the meatballs.
- Cook 5 more minutes, add spinach, mix and turn off the heat. Serve and enjoy! Inspired by @thebeachhousekitchen
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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