Servings: 4 servings 1x
Ingredients
Meatballs
- 1 lb ground beef
- 1 egg
- 1/2 cup almond flour
- 1 tsp salt
- 1/4 tsp crushed red pepper
Soup
- 2 tbsp avocado oil
- 4 cloves garlic
- 1 yellow onion
- 2 tsp salt
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 4 cups vegetable broth (1 qt container)
- 2 cups water
- 2 tbsp tomato past
- 28oz can of diced tomatoes
- 3 cups cauliflower rice (fresh or frozen)
- Optional: fresh basil for garnish
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper
- Combine ground beef, egg, almond flour, salt and crushed red pepper in a large mixing bowl until a smooth mixture remains
- Using a 1/2 tbsp scoop, scoop our 40 scoops onto the baking sheet and roll into tight small balls
- Bake for 12 minutes
- While the meatballs bake, mince the garlic and dice the yellow onion
- Heat your soup pot over medium-low heat and add oil, garlic, and onion to the warm pot
- Saute the garlic and onions until soft and fragrant, about 4 minutes
- Add salt, pepper, dried basil, and dried oregano to the pot and mix
- Mix in the tomato paste
- Pour in the vegetable broth, water, diced tomatoes, and cauliflower rice
- Bring the soup to a boil, reduce to a simmer, cover the pot and simmer for 20 minutes
- After the soup simmers for 20 minutes, turn off the heat
- Either blend the soup directly in the pot with an immersion blender or blend in a standard blender in batches and return to the pot
- Add the cooked meatballs back into the soup pot and simmer for an additional 10 minutes
- Garnish with fresh basil and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.