Gluten-Free Swedish Meatball Soup

This gluten AND dairy free soup is rich in flavor, packed with whole-food collagen protein, and is guaranteed to be a family favorite!

INGREDIENTS

Meatballs

• 1 lb grass-fed ground beef
• 1 lb ground pork
• 2 eggs
• ½ cup gluten-free or paleo breadcrumbs
• ¼ tsp allspice
• ¼ cup fresh parsley, chopped
• Celtic Sea Salt & Fresh ground black pepper to taste

Soup

• 2 tbsp avocado oil
• 1 small yellow onion
• 2-3 carrot large sticks, peeled and cut into bite-sized pieces
• 4 ribs of celery, cut into bite-sized pieces
• 1 lb golden yellow potatoes, cut into bite-sized pieces
• 6 cups Bonafide Provisions Vegetable Broth or Bonafide Provisions Beef Bone Broth
• ½ tsp garlic powder
• Celtic sea salt and pepper to taste
• 1 cup coconut cream
• Optional ¼ cup unsweetened almond milk
• Fresh parsley, chopped

DIRECTIONS

1. Preheat oven to 400 degrees F. Line baking sheet with unbleached parchment paper and set aside.
2. Combine all meatball ingredients into a large bowl and mix until well combined, this works best if you do it with your hands!
3. Roll the mixture into bite sized balls and place on the lined baking sheet. Bake for 20-30 minutes, or until the meatballs are fully cooked to internal temperature of 165.
4. While the meatballs are cooking, add avocado oil to a stock pot over medium heat. Once heated, add onion and cook until translucent, about 2 minutes. Add in the carrots and celery and cook for an additional 3 minutes.
5. Add in the potatoes, bone broth, coconut cream, garlic powder, and salt/pepper, and stir until coconut cream is fully combined. Let simmer for 30 minutes or until vegetables are cooked.
6. If you want to add additional liquid, then you can add in the almond milk. It may make the soup runny, so you may have to add an arrowroot slurry.
7. Spoon mixture into bowls, then add the meatballs and garnish with fresh parsley.

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