• Jaimie’s Meatball Soup

    Jaimie’s Meatball Soup will warm you up on the chilliest of winter days!

    Jaimie's Meatball Soup | stupideasypaleo.com

    One of my friends recently challenged me to create a Paleo meatball soup recipe that she can take with her to Packer football parties (as we are now in season).

    Not wanting her to be in suspense for too long and with a lazy Sunday afternoon ahead of me, I decided to oblige, and this is what I cooked up.

    I made the meatballs pretty small so they would cook quickly and be more bit-sized (because who wants to use a knife to cut their soup?!) and simmered them in a beef broth enhanced with diced tomato and chunks of yam.

    The smoked paprika I added to the meatballs really worked well with the hearty broth.

    Jaimie’s Meatball Soup

    Recipe Type: Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Whole30, Vegetarian
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Serves 4     adjust servings

    Ingredients

    • 1 lb ground beef
    • 1 small red bell pepper, chopped finely
    • 1/2 small red onion, chopped finely
    • 6 pitted olives, green or black, chopped finely
    • 1 jalapeño pepper, seeded and diced, optional
    • 2 cloves garlic, chopped finely
    • 1 egg
    • 1/4 cup coconut flour
    • 1 tbsp smoked paprika
    • 1 large sweet potato, peeled and diced into 1/2" cubes
    • 4 cups beef broth
    • 1 can (15 oz) fire-roasted diced tomatoes
    • Sea salt and black pepper, to taste
    • Parsley or cilantro for garnish, optional

    Instructions

    In a large bowl combine the ground beef, bell pepper, onion, olives, jalapeño, egg, coconut flour, and smoked paprika. Combine all ingredients by thoroughly mixing with your hands. 

    Shape the meaty mixture into small balls, about 1 inch across (I got about five dozen).

    Combine sweet potato chunks, beef broth, and diced tomato in a large stock pot over medium heat. Bring liquid to a simmer.

    Meanwhile, in a large skillet over medium-high heat, brown the meatballs on all sides, working in batches. (Took me three batches to get them all browned). You want to develop a nice brown crust which is 1) super tasty and 2) will allow the meatballs to hold up once you simmer them. (Bonus points for deglazing the pan with a little stock or water and scraping all the yummy bits into the soup.)

    Simmer meatballs, covered, for about 20 minutes or until cooked through.

    Serve with fresh cilantro or parsley. (Avocado would be nice, too).

    by

    Jaimie's Meatball Soup | StupidEasyPaleo.com

     

     

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    11 thoughts on “Jaimie’s Meatball Soup

    1. This soup rocks, I cut down on some of the garlic, just my preference and it was awesome. This has been one of the best websites for easy paleo cooking. I made four recipes in the last two days. Thanks so much!!!

    2. This was super easy to make for a newbie Paleo-er! I’m so excited that I made something soooo delicious and healthy! Everyone in the family made happy bowls, even the 6 year old!

    3. This soup is great! The only thing I did differently was leave out the peppers as I’m sensitive to spice. My husband (who is a really picky eater) loved it too!

    4. Just put these in the crock pot (I’m too lazy to simmer otherwise!). I added an extra egg because the meat wasn’t binding to the diced veggies very well with only one. They smelled delicious while browning in the skillet! Can’t wait for them to be ready!!

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