Meatball Soup

by Lisa Marie Rosati on November 12, 2012

Post image for Meatball Soup
Print Friendly, PDF & Email


2 pounds ground meat (I used venison)
¾ cup almond flour/meal
2 eggs
6-8 cups beef broth
5 carrots, peeled and sliced
½ turnip, peeled and cut into bite-sized cubes
1 onion, chopped
5 celery stalks, chopped
2 bay leaves
2 (14. oz or larger) cans crushed tomatoes
1 (8 oz) can tomato puree
sea salt, garlic powder and black pepper to taste


  1. Preheat oven to 400 degrees.
  2. Combine ground meat, almond meal and eggs and mix well. Add sea salt, pepper and garlic powder to taste and mix again.
  3. Shape into 1-inch balls and place ½ inch apart in a baking dish or pan coated with non-stick spray. Bake in oven for 10- 15 minutes.
  4. Put remaining ingredients in a Dutch Oven or soup pot. Add cooked meatballs and bring to a boil.
  5. Reduce heat. Cover and simmer for 1 hour or until vegetables are tender.
  6. Enjoy!