Looking for a hearty and healthy meal that will warm your soul? Dive into the rich flavors of our Paleo Italian Meatball Soup! This delectable dish combines tender meatballs with a savory broth, vibrant spinach, and juicy tomatoes, all while keeping things gluten-free and wholesome. Perfect for a cozy dinner or meal prep for the week ahead, this recipe is not only easy to make but also bursting with flavor. Get ready to impress your family and friends with a comforting bowl of goodness that will have them begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1/2 cup almond flour
- 1 egg
- 2 cups beef broth
- 1 can crushed tomatoes
- 2 cups spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Dice the onion and mince the garlic. Rinse the spinach under cold water and set aside. Gather all other ingredients on your countertop for easy access.
- In a mixing bowl, combine the ground beef, almond flour, egg, dried basil, salt, and pepper. Use your hands to mix the ingredients thoroughly until well combined. Once mixed, form the mixture into small meatballs, about 1 inch in diameter. You should have approximately 16-20 meatballs.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Carefully add the meatballs to the pot, browning them on all sides. This should take about 5-7 minutes. You may need to do this in batches to avoid overcrowding the pot.
- Once the meatballs are browned, pour in the beef broth and crushed tomatoes. Stir gently to combine, making sure to scrape up any browned bits from the bottom of the pot for added flavor.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 25 minutes, allowing the flavors to meld and the meatballs to cook through.
- After 25 minutes, add the spinach to the pot. Stir gently and let it cook for an additional 5 minutes, or until the spinach is wilted and tender.
- Before serving, taste the soup and adjust the seasoning with additional salt and pepper if necessary. Serve hot, garnished with fresh herbs if desired.
Tips
- Prep Ahead: To save time, prepare your meatballs in advance and store them in the refrigerator. You can also chop your onions and garlic ahead of time for a quicker cooking process.
- Don’t Overcrowd the Pot: When browning your meatballs, make sure not to overcrowd the pot. This ensures they brown evenly and develop a rich flavor.
- Customize Your Greens: If you’re not a fan of spinach, feel free to substitute it with kale or Swiss chard for a different twist on this soup.
- Enhance the Flavor: For an extra depth of flavor, consider adding a splash of balsamic vinegar or a sprinkle of red pepper flakes to the broth.
- Serve with Fresh Herbs: Garnish your soup with fresh basil or parsley before serving. It adds a burst of freshness that elevates the entire dish.
- Leftovers Love: This soup stores well in the fridge for up to three days, making it a perfect option for meal prep. Just reheat and enjoy!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
