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:
- Preheat oven to 350
- 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
- 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.
- Add the Chicken broth and water, bring to a boil. Make sure to taste as you go, you may need to add additional salt
- Add cauliflower and meatballs. Using medium heat, bring to boil once more.
- Remove from heat and add the spinach. Mix together and serve (top with parmesan & fresh pepper)