Saturday, November 14, 2015

Meatball Noodle Soup

Meatball Noodle Soup – A recipe from One-Pot Paleo by Jenny Castaneda
Meatball Noodle Soup
1 lb  ground pork
¾ cup raw medium shrimp, peeled and roughly chopped
2 large eggs
¼ cup green onions, chopped
¼ cup carrots, finely diced
¾ tsp Himalayan salt
¾ tsp black pepper
2 tbsp coconut flour
1 tbsp coconut oil
3 cloves garlic, minced
1 cup onion, chopped
2 cups vegetable broth 
3 cups water
2 tsp fish sauce
12 oz sea kelp noodles
1 bunch spinach

Prepare the meatballs by combining the ground pork, shrimp, eggs, green onions, carrots, sea salt, black pepper and coconut flour in a large mixing bowl and mix with your hands until well combined.
Form the pork mixture into twelve 1½" (4cm) meatballs and set aside. A spring-loaded ice cream scoop works wonders for this. 

Add coconut oil to a medium saucepan over medium-high heat. Add the garlic and onion. Sauté until fragrant, about 3 to 4 minutes. Add the broth, water and fish sauce. Cover and bring to a boil. Season with salt and pepper to taste.

Reduce the heat to medium-low until the broth mixture is just simmering. Drop in the meatballs one by one, about 5 seconds apart so that they do not stick to each other. Simmer uncovered for 25 minutes, then gently stir and add the spinach to the soup. Mix for 1 to 2 minutes until it wilts. Add the sea kelp noodles and let them cook for about 1 minute, then turn off the heat and serve hot.

Garnish with chopped carrots and green onions, if desired.  Serves 2 generously.

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