Amy’s Meatball Veggie Soup

This soup is AMAZING, clean & balanced. It makes great leftovers too!

1lb grass fed beef
3/4 large red onion
3 large organic carrots
10 Brussels sprouts (quartered)
5-6 garlic cloves
4-5 organic celery stalks
10 chopped mushrooms
1 butternut squash, chopped
1 organic free range chicken broth (about 4 cups)
Salt / pepper
Onion powder
2 tablespoons organic coconut oil
Avocado (sliced on the side)

Bake your butternut squash (cut in half) at 400 deg for 40 min.

Sauté chopped onion, garlic & carrots in coconut oil for 4-5 minutes or until soft. Salt & pepper to season.

Add entire container of broth, 1 cup water, quartered brussels sprouts & bring to a boil.

Roll beef into tiny balls & toss them into soup. Add chopped celery & mushrooms & simmer until cooked.

Once butternut is cooked cool, peel skin, chop up squash & toss into soup.

Season with salt / pepper & onion powder. Simmer for a few minutes & serve! Cut up avo & serve on the side.


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