I used Italian flavored meatballs, since that was what I had cooked earlier, but you can easily add Asian flavors to make this meal more consistent with the Asian Beef Broth. I oftentimes add spices and scallions to my bone broth, when I’m in the mood for something other than my usual bone broth with fresh ground black pepper.
Paleo Asian-Italian "Abondigas" Soup
Prep time
Cook time
Total time
Author: Lauren Bolanos
Ingredients
- 1 1lb of grass fed ground beef
- 4 large cloves of garlic
- 1 tsp of fresh chopped rosemary
- ½ tsp of fresh chopped thyme
- 1 tbsp coconut oil
- 2 cups of homemade beef bone broth
- 1 tbsp of dried ground ginger
- 1 clove of fresh grated garlic
- 1 tbsp of coconut aminos
- 3 stalks of chopped scallions
- 1 tsp sea salt
Instructions
- Mix together ground beef, garlic, rosemary, sea salt, and thyme. Form into balls.
- Grease baking sheet with coconut oil and bake meatballs for 20-40 minutes depending on their size.
- Add remaining ingredients to a pot, including meatballs when cooked.
This is recipe is on Healing with Food Friday.
What a great spin on Albondigas! We are definitely going to try this as my daughter has been asking for soup every day since the weather has changed and I am struggling with new ideas! Thank you for sharing this at Healing with Food Friday! Come back again this week – we are LIVE now!
http://peelingbacktheonionlayers.com/healing-with-food-friday-12/
Your welcome! I could eat soup everyday…even in the summer.
I feel like this would be fantastic with some veggies… Baby bok choy perhaps? Matchstick carrots…