CREAMY CAULIFLOWER + MEATBALL SOUP (GAPS-FRIENDLY)

This recipe is our family’s new favorite dish! I could make this every week and my guys would be happy. The combination of the meatballs and hearty veggies, can satisfy anyone. You really don’t miss the carbs. I used my homemade bone broth to make this dish really gut-healing and flavorful. I also added more water since you cook the meatballs in the soup and I wanted a large batch for leftovers. You can adjust the water to how much broth you prefer in your soup. Cooking the meatballs in the broth makes them moist and the veggies come out perfectly tender with a little crunch in the kale!

I pureed some of the cauliflower to add more depth to the broth. This recipe is adapted from a meatball recipe in the cookbook “The Heal Your Gut Cookbook“. If you are looking for great GAPS recipes, this is the book to have in your kitchen. I made a huge pot for leftovers. Cook once, eat twice!!!

Ingredients:

1 lb organic ground beef

1 lb ground pork (organic if possible)

2 eggs

1 qt homemade beef bone broth

3 cups filtered water

1 head cauliflower, chopped

1 bunch of kale (about 8-10 large leaves), chopped

4 carrots, peeled and chopped

1 8 oz container babyย bella mushrooms, sliced

1 large sweet onion, sliced

5 cloves garlic, minced (divide in half)

2 tsp sea salt

2 tsp dried oregano

1 tsp dried basil

1 tsp ground pepper

Preparation:

Cut all of your vegetables before you begin this dish. You can even cut them the night before or earlier in the day to save time.

Add a little broth to a very large stock pot, just enough to saute half of your garlic. Cook garlic on medium-high for a couple of minutes until it becomes fragrant. Add the rest of the broth and turn up heat to bring broth to a boil.

In a large bowl, combine beef, pork, eggs, other half of minced garlic, all of the spices and mix well. Make about 1 inch meatballs and place on a tray. I use a small ice cream scoop to make my meatballs.

Once your broth is boiling, add the cauliflower and cook until fork-tender. Next, turn down heat to medium-high and puree half of your cauliflower. I use an immersion blender and just blend some of the cauliflower.

Add the meatballs one by one to the pot. Next add the carrots, onions, kale and mushrooms. Cook for about 20 minutes. Add more salt and pepper to taste. The broth and meatballs already have a lot of flavor, so we didn’t need to add more seasoning. Enjoy!

 

 

 

 

 

 

 

 

 

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