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.
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!
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