Ground Beef-Mushroom Meatball Soup
Zucchini Ribbon Salad
Ingredients
- 1½ lb grass-fed ground beef
- 1 (8-oz) pkg sliced mushrooms, finely chopped
- 1 Tbsp Italian seasoning
- 1 large egg, lightly beaten
- 2 Tbsp avocado oil
- ½ onion, chopped
- 6 cloves garlic, minced
- 1 (28-oz) can whole peeled tomatoes, crushed
- 1 (32-oz) carton organic chicken broth
- ¼ cup chopped fresh parsley
Instructions
- Combine ground beef, mushrooms, Italian seasoning and egg; shape mixture into 1-inch meatballs.
- Heat oil in a Dutch over medium heat; sauté onion and garlic in hot oil in a Dutch oven over medium-high heat 4 minutes.
- Add meatballs, and cook 4 minutes or until browned and no longer pink in centers, stirring often.
- Stir in tomatoes, broth and parsley; bring to a simmer.
- Reduce heat to medium; cover and cook 15 minutes.
- Season with salt and pepper to taste. Serve immediately.
Side Dish Ingredients
- 4 zucchini
- 2 Tbsp chopped fresh parsley
- 1 tsp grated lemon rind
- 2 Tbsp fresh lemon juice
- 3 Tbsp extra virgin olive oil
Side Dish Instructions
- Cut zucchini into ribbons using a vegetable peeler.
- Toss together zucchini and remaining ingredients; season with salt and pepper to taste.
Paleo Meal Plan
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