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Author: Nicole Modic of @KALEJUNKIE

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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


  • 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!