This recipe makes A LOT, so be warned!  I always like to freeze a few pre-portioned bowls of soup for those nights when I work late or just don’t want to cook.  I am really, really pleased with how this turned out, I had to control myself in the kitchen so that I did not eat ALL the meatballs BEFORE they went in the soup!!  It has, most definitely, been added to the rotation!!

Here is what you will need:

Meatballs

• 1/2 lb andouille sausage (removed from it’s casing)
• 1/2 lb hot Italian sausage (removed from it’s casing)
• 1 lb Grass Fed ground beef
• 1 c shredded parmesan cheese
• 1 tsp onion powder
• 1 onion chopped fine
• 2 eggs beaten
• 1/2c Almond Flour
• 2 tsp dried Basil
• 1 tbsp salt

Soup

• Water
• 2 qts Chicken Broth
• 1 onion, chopped fine
• 2 c Carrots (about 6)
• 4 cloves of Garlic, chopped fine
• Olive Oil
• salt & pepper
• 1 head of Cauliflower chopped small
• 2 c Spinach
• Parmesan cheese shavings for garnish

How it’s Done:

1. Preheat oven to 350
2. Mix all ingredients for the meatballs together in a large bowl.  On cookie sheet, line with parchment and make quarter size meatballs (I wanted them bite-size, but you can make them whatever size works for you…I did have to use 2 cookie sheets)  BAKE for 30 min, remove from oven and set aside
3. In a large soup pot, add & heat about 4 tbsp of olive oil, and add chopped onion and carrots, sauté until they just become tender and add the garlic, heat for about 30 sec.
4. Add the Chicken broth and water, bring to a boil.  Make sure to taste as you go, you may need to add additional salt
5. Add cauliflower and meatballs.  Using medium heat, bring to boil once more.
6. Remove from heat and add the spinach.  Mix together and serve (top with parmesan & fresh pepper)