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

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• 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

  Snap beans, raw

  3 cup, pieces or 300g

• Broccoli

  Raw

  2 cup chopped or 182g

Directions

1. Melt the coconut oil in a large stock pot over medium heat. Add the onion, celery, and carrots, and sauté until the onion is translucent.
2. While the onion mixture is cooking, combine the ground beef with oregano, salt, and pepper in a bowl. Mix with your hands until well combined, then form into 1-inch meatballs and set aside.
3. Add the beef broth and tomato paste to the pot, stirring until the paste is dissolved. Carefully add the meatballs to the pot, spacing them about 1/2 inch apart.
4. Cover the pot and let the meatballs simmer on medium to low heat for about 30 minutes, or until they are fork-tender.
5. Remove the lid and add the green beans and broccoli. Cook until the vegetables are tender.
6. Adjust the seasonings to taste and serve the soup hot.