Name: Paleo Swedish Meatball Soup
Yield: 6 servings
Ingredients: 1 lb lean ground beef; 1 lb ground pork; 1 large egg; 2 tbsp parsley, finely chopped; ½ cup onion (I used fennel), finely chopped; 3 garlic cloves, minced (or microplaned); ¼ cup almond flour; 1 tsp sea salt; ½ tsp ground black pepper; ¼ tsp allspice; ¼ tsp nutmeg; 4 tbsp ghee, divided (plus more if needed); 2 tbsp tapioca starch; 3 cups bone broth or beef broth or water; 1 cup full-fat coconut milk; 2 tbsp coconut aminos or Gluten Free soy sauce; 2 tsp dijon mustard; salt and pepper to taste; 1 lb potatoes, cubed; ½ lb green beans, cut into 1/2-inch pieces; chopped parsley for garnish

It's SOUP Time! And this Paleo Swedish Meatball Soup is so good that I have three servings of it tucked away in the freezer for those cold or stormy winter nights. Or anytime I want!

You substitute almond flour for traditional breadcrumbs in the meatballs ... but they're just as light and fluffy as regular ones. I also love that they have both beef AND pork ... which makes them ultimately more flavorful.

If you'd like to sop up some of the fat after you pan-fry them and before you add them to the liquid, place them in a paper-towel-lined colander for a few minutes.

The soup is laden with gut-healing stuff like bone broth, coconut aminos, and coconut milk. And populated with a thick helping of potatoes and green beans.

The liquid itself is not as thick is I would like, but you can remedy that with a little tapioca starch mixed with water and added to the soup as you reheat it. Eat it up ... FOR REAL!

AuthorJill Place

A Paleo soup alternative for traditional Swedish Meatballs that's not only flavorful, it's chock full of veggies and gut-healing ingredients too!

Yields6 Servings

FOR THE MEATBALLS:

1 lb lean ground beef

1 lb ground pork

1 large egg

2 tbsp parsley, finely chopped

½ cup onion (I used fennel), finely chopped

3 garlic cloves, minced (or microplaned)

¼ cup almond flour

1 tsp sea salt

½ tsp ground black pepper

¼ tsp allspice

¼ tsp nutmeg

FOR THE SOUP:

4 tbsp ghee, divided (plus more if needed)

2 tbsp tapioca starch

3 cups bone broth or beef broth or water

1 cup full-fat coconut milk

2 tbsp coconut aminos or Gluten Free soy sauce

2 tsp dijon mustard

salt and pepper to taste

1 lb potatoes, cubed

½ lb green beans, cut into 1/2-inch pieces

chopped parsley for garnish

Add all the ingredients for the meatballs in a large bowl and mix until just combined. Shape into 1 to 2-inch balls.

Heat 1 Tbsp. ghee 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 ghee if necessary.

Remove the meatballs and set aside in paper-towel-lined colander to drain and sop up some of the fat.

Add 3 Tbsp. of ghee and tapioca starch to the same pot and stir together until bubbly and smooth.

Add broth, coconut milk, coconut aminos or soy sauce, dijon mustard, salt and pepper, and let it come to a boil while scraping the bottom of the pot.

Add the potatoes, green beans, and meatballs and let everything come to a boil again.

Lower the heat to medium and simmer uncovered for 15 minutes until the vegetables are cooked through and the soup is thickened.

Taste and add more salt if needed. Garnish with chopped parsley and serve hot.

CategoryDairy-Free, Entree, Food-Sensitive, Gluten-Free, Paleo, Soups

Ingredients