A Paleo soup alternative for traditional Swedish Meatballs that's not only flavorful, it's chock full of veggies and gut-healing ingredients too!
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.
0 servings
1/6 recipe
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.