This recipes is easy to make and is loaded with herbs, spices, tasty meatballs and vegetables making this a well balanced meal for the entire family. But t is the meatballs that make this soup so delicious.
For the meatballs ~ 1 ½ lb. grass fed lean ground beef • 1 tbsp. organic GF sweet paprika • 1 tbsp. organic GF oregano • 2 garlic cloves minced or 1 tsp. organic GF ground garlic powder • 1 tsp. organic GF ground mustard seed • 1 cup chopped organic parsley • 1 tsp. sea salt • 1 tbsp. GF organic apple cider
1-cup organic frozen peas • 1 cup organic frozen corn • 2 organic carrots, diced • 1 organic celery stalk, diced • 1 sprig of fresh organic rosemary or 1 tsp. organic GF rosemary • 1 red hot chili pepper, chopped (optional)
2 tbsp. uncooked quinoa
Sea salt to taste
First the meatballs ~ preheat oven to 450 F, place all ingredients in a bowl and mix well, with an ice cream scoop or a spoon create meatballs and place on a baking sheet lined with parchment paper, bake for 15 minutes.
Then the soup ~ add olive oil, onion and garlic into a large pot, sauté on low heat until soft about three minutes
Add sweet paprika, oregano and bay leaf and stir for about a minute.
Add balance of ingredients including meatballs and bring to boil, turn down the heat to low and simmer for an hour.