Paleo Italian Meatball Soup

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  3 stalk, medium or 120g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Beef broth or bouillon canned soup

  Ready-to-serve

  4 cup or 960g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Green beans

  Frozen, all styles, unprepared snap beans

  3 cup or 363g

• Broccoli

  Raw

  2 cup chopped or 182g

Directions

1. Melt coconut oil in a large stock pot over medium heat and add onion, celery, and carrots. Saute until the onion is translucent.
2. While the onion is cooking, place meat in a bowl and add oregano, salt, and pepper to your liking. Mix seasoning into meat with hands until combined and roll into 1-inch balls. Set aside.
3. Add broth and tomato paste to the pot and stir until dissolved. Add meatballs into the pot, about 1/2 inch apart.
4. Cover the pot and let meatballs simmer on medium to low for about 30 minutes or until meat is fork tender.
5. Remove the lid and add green beans and broccoli, cooking until these vegetables are tender.
6. Adjust seasonings to taste and serve.