Whole30 Veggie-packed Greek Meatball Soup
serves 4-6
Whole30 Veggie-packed Greek Meatball Soup
Use frozen, canned or fresh vegetables for this recipe. This is the perfect soup recipe to use up that last bag of cauliflower rice or 1 zucchini in your refrigerator. Made hearty with bite-sized meatballs made with our 80% lean ground beef.
Ingredients:
Meatballs:
- 1 lb. of any Pre Ground Beef
- 1 egg, lightly beaten
- 1 tablespoon of oregano
- 1 tablespoon of dried dill
- 1 tablespoon of garlic powder
- 2 tsp red chili flake
- 2 tsp salt
- 1 yellow onion, diced
- 2-3 ribs of celery, diced
- 2 large carrots, diced
- 1 large zucchini, diced
- 1 bell pepper, red, yellow or orange, diced
- 5 oz baby spinach
- 2 cups frozen cauliflower rice or your favorite cooked grain (rice or farro would also work!)
- 4 cups of vegetable stock
- Salt and pepper to taste
- Fresh lemon juice, to taste
- Favoring the tips of your finger, gently mix together all the meatball ingredients until evenly distributed. Form meatballs into small 1 inch balls.
- Preheat about 2 tsp of olive oil in a large soup pot. Brown meatballs in batches, but don’t worry about cooking all the way through. Reserve partly-cooked meatballs on the lid of your pan.
- In the same pan, sweat the carrots, onions, and celery until soft and translucent, about 5-10 minutes. Add in zucchini and bell pepper and cook for an additional 2 minutes.
- Pour in broth, add the meatballs back in and bring to a gentle simmer. After about 5 minutes simmering, the meatballs will have cooked through, add in cauliflower rice (or grain of your choice) and spinach. Stir until the spinach has wilted.
- Season with cracked black pepper, salt, and lemon juice. Enjoy!
Made with Pre©
85% Lean Ground Beef - 10 Pack
-
21g
Protein
-
-
280mg
CLA
-
112mg
Omega 3s
Find this product in store
*vs. USDA Data for Choice 85% Lean Ground Beef - 10 Pack