My sister is 8 months pregnant and she is often tired. While I was home over Christmas she also got a bad cold. I whipped up this soup in a jiffy to take right over to her. She loved it and she even saved some for her husband. I have warm memories of eating minestrone in San Francisco in the Italian part of town called North Beach. We used to get a gluten free minestrone at this adorable restaurant and I always wanted to try to make it at home. I think you will love this one pot dinner that the whole family will devour!
How to Make an Easy Paleo Italian Meatball Minestrone Soup Recipe
1 medium white onion, diced
2 carrots, peeled and sliced in circles
3 stalks celery, diced
1 lb grass fed beef
1 tablespoon Italian seasoning
4 to 5 cups homemade bone broth
1 6 oz can tomato paste
3 cups frozen green beans
1 head broccoli, cut in florets
For an AIP Version:
Use 1-2 cups canned pumpkin in place of tomato paste. Use chopped kale in place of green beans for strict AIP.
Melt the fat in a stock pot over medium heat and add the onion, celery and carrots and saute until the onion is translucent. While the onion is cooking place the meat in a bowl and season with the Italian seasoning, and a few pinches of salt and pepper. Mix the seasoning into the meat with your hands until well combined and roll into 1 inch balls and set aside. Add the broth and tomato paste to the pot and stir until dissolved. Add the meat balls into the pot, about 1/2 inch apart. Cover the pot and let the meatballs simmer on medium to low for 30 minutes or until the meat is fork tender. Remove the lid and add the green beans and broccoli and cook until tender. Adjust seasonings to taste, serve and enjoy.
Nutrition Info: Total Calories: 383 Protein: 43.9 g , Total Fat : 13.3 g, Total Carbs: 22.7 g, Net Carbs: 16 g, Fiber: 6.7 g (nutrition facts based on 4 servings)
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