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Paleo Asian-Italian "Abondigas" Soup

4 Servings Recipe By

Ingredients

  • 1 pound Ground Beef
  • 2 teaspoons mince Garlic #1
  • 1 teaspoon chop Rosemary, Fresh
  • 1 teaspoon Sea Salt
  • 1/2 teaspoons chop Thyme, Fresh
  • 1 tablespoon Coconut Oil
  • 2 cups Beef Bone Broth/Stock
  • 1 tablespoon Ginger, Ground
  • 1 teaspoon mince Garlic #2
  • 1 tablespoon Coconut Aminos
  • 1/2 cups dice Green Onion (Scallion)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 256 Calories
  • 15g Total Fat
  • 7g Sat Fat
  • 1g Trans Fat
  • 74mg Cholesterol
  • 997mg Sodium
  • 4g Total Carb
  • 1g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 24g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Healing and Eating for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, mix together ground beef, garlic #1, rosemary, salt and thyme.
  2. Form mixture into balls.
  3. Place on baking sheet greased with coconut oil and bake at 400F degrees for 20-40 minutes, depending on size.
  4. To a soup pot, add beef broth, ginger, garlic #2, coconut aminos and green onions.
  5. Add in meatballs and heat through.
  6. Allow to cool.
  7. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes or until heated through.

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