Mushroom Meatball Soup
Ingredients
- 1½ lb grass-fed ground beef
- 1 (8-oz) pkg sliced mushrooms, finely chopped
- 1 Tbsp Italian seasoning
- 1 large egg, lightly beaten
- ½ onion, chopped
- 6 cloves garlic, minced
- 2 Tbsp avocado oil
- 1 (28-oz) can whole peeled tomatoes, crushed
- 1 (32-oz) carton organic chicken broth
- ¼ cup chopped fresh parsley
- 1 (16-oz) pkg zucchini noodles
Instructions
- Combine beef, mushrooms, Italian seasoning, and egg; shape into 1-inch meatballs.
- 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; cook 15 minutes. Stir in zucchini noodles. Serve immediately.
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