Tomato Meatball Soup (Paleo)

Delicious soup that warms your soul in a cold weather 🙂 1382981_592030187512108_1255356697_n Ingredients:

For the meatballs:

  • 750g ground beef (or a mixture of beef and pork)
  • 1 medium onion, finely chopped
  • 2 eggs
  • 1 teaspoon coconut flour
  • 1 teaspoon arrowroot flour
  • 3 cloves garlic, minced
  • 1 tablespoon oregano (dried or fresh)
  • 1 tablespoon basil (dried or fresh)
  • ⅓ cup chopped cilantro
  • 1 teaspoon coarse sea salt

For the soup:

  • 3-4 tablespoons of ghee or coconut oil
  • 2 bay leaves
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 can (400g) diced tomatoes
  • 3-4 cups beef stock or water
  • 2 medium sweet potatoes, chopped
  • 1 teaspoon chili powder
  • coarse sea salt (I used 2 teaspoons)
  • paprika pinch
  • extra cilantro, for garnishing


For the meatballs:

  • Mix all of the ingredients together in a mixing bowl with your hands.
  • Form small meatballs.
  • Slightly brown meatballs on medium high pan and set aside.


For the soup:

  • In a soup pot, place the ghee, carrots and celery. Heat over low heat until the vegetables are slightly soft, about 5 minutes.
  • Add the tomatoes and spices and cook about 1 minute.
  • Add the stock or water and bay leaves and sweet potatoes.
  • Cook for 15 minutes.
  • Add the meatballs, placing them carefully into the sauce. Cover.
  • Allow them to cook about 10 minutes, before stirring.
  • Cook for a total of 35-40 minutes. Add the additional cup of water, if necessary.
  • Cook the last 10 minutes uncovered. Add paprika, salt and pepper.
  • Garnish with cilantro if desired.



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