GAPS recipe: meatball soup
GAPS recipe: meatball soup
I'm going strong on the GAPS diet and I'm approaching the four month mark this January. I have seen so much improvement in my health, that I'm happily continuing the diet in an attempt to heal my stomach after longterm antibiotic use. This is the latest soup I've added to my list of healthy soups. It's one of those soups where you can throw in whatever veggies you've got in the fridge and it's pretty much guaranteed to taste great.
Ingredients for Nourishing Meatball Soup
1 liter homemade bone broth (Directions for bone broth)
1 small onion, diced
2 cloves garlic, minced
2 eggs
500g ground lamb (could sub hamburger), rolled into small meatballs
1.5 cup frozen peas
1 head cauliflower
1 head kale, chopped
2T ghee (or butter or coconut oil)
Directions for Nourishing Meatball Soup
Put the ghee in a hot pan and add the onions. When they are translucent, add the broth. Add the meatballs, bring to a boil, then cover and simmer for 20 minutes. At the 20 minute mark, add the vegetables and simmer for 10 more minutes. Then, add the garlic. Begin to stir the soup so the soup is moving as you crack one egg at a time. As the egg spills out into the pot, continue to stir. Breaking the yolk and stirring while the egg cooks makes it turn out more like noodles (whereas not stirring would cook the egg whole like a poached egg). Cook for 5 more minutes, then remove from heat and serve immediately.