I loved hamburger soup as a kid, and decided I was going to make something super yum with the next best thing: meatballs. I can't do white potatoes or tomatoes, so this version works for me.
INGREDIENTS:
- 1 lb ground beef
- 1 lb ground pork
- 2 tbs flaxseed
- 2 tbs melted vegan butter
- 1 tsp hemp seed
- 3 carrots, peeled and diced
- 3 celery sticks, diced
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp coconut aminos
- 2-3 Cups Bone Broth
- 2-3 tbs olive oil
Preheat oven to 350. Place parchment paper on a baking sheet to prep for meatballs.
In a bowl mix together ground beef, ground pork, flaxseed, vegan butter, and hemp seed. Form into small meatballs, place the meatballs on the baking sheet, and cook in a pre-heated oven for 30 minutes.
Meanwhile, heat oil over medium heat in a large stock pan. Cook carrots and celery for a few minutes, stirring often. Add spices including salt and pepper, then stir until fragrant. Add bone broth and coconut aminos.
Once meatballs are done add them to the stock pot and let simmer for an additional 15 minutes.
