Coconut Meatball Soup

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Prep Time 15

Cook Time 31

Total Time 46

Servings servings

Ingredients

1 1/2 pounds ground beef
2 tablespoons red pepper flakes
2 tablespoons coconut flour
Sea salt and freshly ground black pepper to taste
1/2 teaspoon garlic powder
1 teaspoon chopped oregano
2 tablespoons coconut oil
1 14-oz. can full fat coconut milk
5 cups low sodium chicken broth or use bone broth
3 14-oz. cans diced tomatoes
4 cups diced broccoli
4 cups chopped kale
4 cups chopped spinach

Instructions

In a large bowl, mix the first 6 ingredients (beef through oregano). Form meat mixture into meatballs and set aside.
In a large pot, heat coconut oil over medium-high heat. Once oil is hot, add the meatballs and cook on each side for 3 minutes, until brown.
To the pot, add the next 4 ingredients (coconut milk through broccoli) and stir. Reduce heat to medium-low and cover. When the soup comes to a boil, uncover and let simmer for 15 minutes, until vegetables are tender and meatballs are cooked to medium or medium well.
Stir in the kale and spinach, cover and turn off heat. Let greens get tender for 5 minutes then serve warm.

Notes

SERVING SUGGESTION: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste. Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)

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