Add all ingredients for the meatballs in a large bowl and mix until just combined. Shape into 1-2 inch balls.
1 lb lean ground beef, 1 lb ground pork, 1 large egg, 2 tbsp parsley, 1/2 cup onion, 3 garlic cloves, 1/4 cup almond flour, 1 tsp sea salt, 1/2 tsp ground black pepper, 1/4 tsp allspice, 1/4 tsp nutmeg
Heat 1 tbsp of avocado oil 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 oil if necessary. Remove the meatballs and set aside.
Add 3 tbsp of avocado oil and tapioca starch to the same pot and stir together until bubbly and smooth.
2 tbsp tapioca starch
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.
3 cups bone broth, 1 cup full-fat coconut milk, 2 tbsp tamari sauce, 2 tsp dijon mustard, Salt and pepper
Add the potatoes, green beans, and meatballs and let everything come to a boil again.
1 lb potatoes, 1/2 lb green beans
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.
Chopped parsley