Serving Size: 6-8 | Cook Time: 35 min
Ingredients:
- 64 oz. Bone Broth (4 pouches)
- 1/2 medium yellow onion
- 1/3 c chopped fresh parsley
- 1 large egg
- 1 clove garlic
- 2 tsp coconut flour
- 1/4 c grated parmesan cheese
- 2 tsp celtic sea salt
- 1/2 tsp cracked black pepper
- 1 lb ground beef
- 1/2 lb lean pork
- 1 Tbsp tallow or ghee
- 2 c peeled & diced carrots
- 1 c diced celery
- 1/2 medium yellow onion
- 2-3 tsp celtic sea salt
- 1/2 tsp cracked black pepper
- 3 c baby spinach
Method:
- Let's make the meatballs... finely chop the onions and combine with medium yellow onion, chopped fresh parsley, 1 large egg, clove garlic, coconut flour, grated parmesan cheese, celtic sea salt, cracked black pepper, ground beef, and lean pork
- Form the meat into bite-sized meatballs and place on a rimmed baking sheet. Cover and refrigerate until ready to use.
- Make the soup. Heat the tallow in a large stockpot over medium-high heat. Sautee the carrots, celery, and onion for 5 minutes.
- Pour in the Osso Good Chicken Bone Broth, 2 tsp of salt and pepper and bring to a slow simmer.
- Reduce the heat to medium and add the meatballs. Cover and cook for 8-10 minutes, until the meatballs are cooked through and floating to the top.
- Stir in the spinach and cook for an additional 5 minutes or until wilted.
- Season to taste, adding a dash of salt or cayenne pepper for heat.