One of my friends recently challenged me to create a Paleo meatball soup recipe that she can take with her to Packer football parties (as we are now in season). Not wanting her to be in suspense for too long and with a lazy Sunday afternoon ahead of me, I decided to oblige, and this is what I cooked up.
I made the meatballs pretty small so they would cook quickly and be more bit-sized (because who wants to use a knife to cut their soup?!) and simmered them in a beef broth enhanced with diced tomato and chunks of yam. The smoked paprika I added to the meatballs really worked well with the hearty broth.
Ingredients for Jaimie’s Meatball Soup
- 1 lb ground meat (I used 1/2 beef and 1/2 pork)
- 1/2 of a large red bell pepper
- 1/2 of a red onion
- 4 cloves garlic
- 6 olives, green or black
- 3 padron peppers (or 1 jalapeño), optional if you want some heat
- 1 egg
- 1/4 cup coconut flour
- 1 Tbsp smoked paprika
- 2 yams
- 32 oz. organic beef broth (low salt if you want)
- 1 can (15 oz) fire-roasted diced tomatoes (I like Muir Glen)
- Sea salt and pepper, to taste
Directions for Jaimie’s Meatball Soup
1. Prepare veggies: dice red bell pepper, onion, hot pepper(s)–seeds and white membrane removed, and olives finely. Mince the garlic. Put veggies in a large bowl.
2. Add ground meat, egg, coconut flour, smoked paprika, salt and pepper to the same bowl. Combine all ingredients by thoroughly mixing with your hands. Yup….get ‘em dirty!
3. Shape the meaty mixture into small balls, about 1 inch across (I got about 5 dozen).
4. Peel and dice yams into ~1/2″ cubes.
5. Combine yam chunks, beef broth, and diced tomato in a large stock pot over medium heat. Bring liquid to a simmer.
6. Meanwhile, in a large skillet over medium-high heat, brown the meatballs on all sides, working in batches. (Took me 2.5 batches to get them all browned). You want to develop a nice brown crust which is 1) super tasty and 2) will allow the meatballs to hold up once you simmer them. [Bonus points for deglazing the pan with a little stock or water and scraping all the yummy bits into the soup.]
7. Simmer meatballs, covered, for about 20 minutes or until cooked through.
8. Serve with fresh cilantro or parsley (avocado would be nice, too).
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