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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
405
|
405
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 25 | 25 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 846 | 846 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
