Marivela’s Meatball Soup (gluten-free, of course!)

We have been blessed to have THE most excellent nanny for the past 5 years, Marivela.  (Hey, no poaching!)  She takes wonderful care of all of us and keeps us together, body and soul. She and her husband Oscar have become extended family for us.  Plus she’s really cute and she cooks.  With Marivela as my sons’ first love, I have no doubt that one of my future daughters-in-law will be a pretty Latina girl. I can only hope and pray she’s as lovely and caring as Marivela.

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We love Marivela…and we love this soup!

Please note that I use as many organic, non-GMO ingredients in my cooking as I can manage!

 

Marivela’s Meatball Soup

 

Ingredients:Image

…that’s a really tired tomato…

Veggies:

1 med zucchini, peeled

2 sm yukon gold potatoes, peeled

1 carrot or parsnip

1/2-1 c. frozen mixed veggies (corn, carrot, peas, and green beans)

Soup base:

2 Tbsp olive oil

1/2 large onion

1 roma tomato

4-6 cups chicken broth (I used homemade, see recipe/method on last post)

Salt and pepper to taste

Meatballs:

1 lb organic/grass-fed ground beef

1/2 c. uncooked rice

1 egg, beaten

2 Tbsp flaxseed, finely ground

1 tsp sea salt

1/2 tsp freshly ground pepper

 

Directions:

  • Finely chop all the vegetables.
  • Heat a large soup pot or dutch oven on stovetop on medium heat.  When pan is hot, add olive oil, then add finely minced onion, cook until translucent.  (Hot pan, cold oil, food won’t stick.  Thank you Frugal Gourmet!)  Add tomato and cook until the tomato begins to soften.  
  • Add chicken broth, salt, and pepper.  Turn up the heat and bring to a boil.
  • While the soup base is heating up, combine ground beef, rice, egg, flaxseed, salt and pepper.  Mix well with your hands.  You can make all the meatballs now, or one at a time as you add them to the soup. Keep them small so they cook all the way through.
  • Once the broth is boiling, turn the heat back to medium to maintain a low, rolling boil.
  • Add the meatballs to the broth.  I usually make them and add them to the broth as I go.
  • After 4-5 minutes, add the chopped veggies (zucchini, potato, carrots, mixed veggies). If you need to, you can add more water to increase the volume of the broth to better cover the meatballs and vegetables.  Depends on how hearty you like your soup!
  • Turn down the heat to a simmer and cover pot.  Cook for 30-45 minutes on med-low heat.

Enjoy!  This soup is very comforting and makes a complete meal.  It tastes even better the next day.

 

And this is what it looked like in my kitchen:

Finely diced…

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Broth cooking in the crockpot…

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Making the soup base…

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Makin’ meatballs…

 

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Add the meatballs…

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Add the vegetables…

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Soup’s on!

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About Jill R.

Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains. And "Scandal."
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One Response to Marivela’s Meatball Soup (gluten-free, of course!)

  1. Pingback: April/May Meal Plan | Recovery Road

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