Swedish Meatball Soup
Servings: 6 servings
Ingredients
Meatballs
- 1 lb lean ground beef
- 1 lb ground pork
- 1 large egg
- 2 tbsp parsley finely chopped
- 1/2 cup onion finely chopped
- 3 garlic cloves minced
- 1/4 cup almond flour
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp allspice
- 1/4 tsp nutmeg
Soup
- 4 tbsp ghee divided, plus more if needed
- 2 tbsp tapioca starch
- 3 cups bone broth or beef broth or water
- 1 cup full-fat coconut milk
- 2 tbsp coconut aminos
- 2 tsp dijon mustard
- Salt and pepper to taste
- 1 lb potatoes cubed
- 1/2 lb green beans cut into 1/2-inch pieces
- Chopped parsley for garnish
Instructions
- Add all ingredients for the meatballs in a large bowl and mix until just combined. Shape into 1-2 inch balls.
- Heat 1 tbsp of ghee in a large dutch oven over medium high heat.
- Pan fry the meatballs until just browned on all sides without overcrowding the pot, about 5 minutes. Work in batches if needed, adding more ghee if necessary.
- Remove the meatballs and set aside.
- Add 3 tbsp of ghee and tapioca starch to the same pot and stir together until bubbly and smooth.
- Add broth, coconut milk, coconut aminos, dijon mustard, salt and pepper, and let it come to a boil while scraping the bottom of the pot.
- Add the potatoes, green beans, and meatballs and let everything come to a boil again.
- Lower the heat to medium and simmer uncovered for 15 minutes until the vegetables are cooked through and the soup is thickened.
- Add more salt if needed.
- Garnish with chopped parsley, and serve hot.
Nutrition
Serving: 1serving - makes 6 | Calories: 615kcal | Carbohydrates: 21g | Protein: 39g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 154mg | Sodium: 684mg | Potassium: 1019mg | Fiber: 5g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 18mg | Calcium: 82mg | Iron: 6mg