There are some good things about the weather turning cold- enjoying nourishing and healing soups is one of them! As we are heading into the "flu season" it's so important that we eat real food that will help our bodies and immune system function at their best.
This recipe is pretty simple and doesn't take a ton of time to make, depending how fast you are at chopping veggies and kale.
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2 Tbsp ghee (can use butter or duck fat)
1 onion, diced
4 large carrots, chopped into thin slices
2 cloves garlic, minced
2 bay leaves
1 bunch of kale, destemmed and chopped into bite size pieces
Combine meat, flour, garlic, salt, pepper and parsley and mix until well incorporated.
Roll into small balls (about 1 1/2 inches).
Heat 2 Tbsp ghee in a large skillet on medium heat. Cook meatballs for 2-3 minutes, and flip on all sides, until they are all brown. Set aside.
In a soup pot, heat 2 Tbsp ghee.
Add onions, carrots and garlic and cook until onions are translucent, about 5 minutes.
Add bay leaves, broth, and meatballs.
Bring to a boil, then simmer for 5 minutes.
Add kale and cook until meatballs are cooked through, about 5-10 minutes.
To make the recipe keto, you can substitute the cassava flour with 1 egg plus 2 Tbsps coconut flour