Nightshades Free Meatball Soup

Most recipes were loaded with tomato so I created this delicious and super simple to make, nightshades free meatball soup!

I’m big on soups during fall and winter, and this nightshade-free meatball soup is one of my favorites! But when I started eating beef and searching for different versions of this soup, I saw many with tomato (mixed broth) as a base. Also, most recipes were loaded with tons of vegetables I did not eat. As somebody who does not eat nightshades or vegetables high in oxalates (such as tomatoes, potatoes, and spinach), I wanted a very simple yet delicious meatball soup. So I tried a Vietnamese winter-squash meatball soup that inspired me to create this super simple nightshades free meatball soup, and I loved it! 

Nightshades Free Meatball Soup

As this soup is versatile, please feel free to add, remove, or change any ingredient. Here are some options:

Ingredients:

Squash: You can use any squash; pumpkin, kabocha, and butternut all work well. I love squashes as they are fruit and digest very well.

Meat: You can use any meat you want: ground beef, lamb, or pork. I always do it with meat or lamb as I eat very little pork. 

Broth: You can use beef broth or chicken broth. I recommend sticking with the beef broth if you choose beef as meat. But if you use pork, then chicken broth works best. 

Herbs: I like to add parsley and bay leaf when I use beef and lamb. When I use pork, I recommend adding chives instead. 

Animal-Based Meatball Soup

Animal-Based Meatball Soup

Recipe by Pia SegoviaCourse: main
Servings

4

servings

Ingredients

  • For the meatballs
  • 1 pound lean ground beef, lamb or pork

  • 1 pasture-raised egg

  • 1 tablespoon sweet onion, very finely minced

  • 1/2 teaspoon garlic powder

  • 1 tablespoon minced parsley, fresh

  • 1 teaspoon salt

  • ****For the Broth
  • 1 tablespoon olive oil

  • 2 cups diced winter squash

  • 2 liter (8 cups) chicken/beef broth

  • 1 bay leaf

  • 1/2 cup sweet onion diced, optional

  • 1 tablespoon garlic minced, optional

  • Salt

Directions

  • Mix all meatball ingredients in a large bowl.
  • Using your hands, roll balls and place them on a parchment-lined sheet pan. Cover and refrigerate for several hours or overnight.
  • Sweat onions and garlic in olive oil in a large covered pot for 10 minutes on medium heat, stirring occasionally.
  • Deglaze your pot with the broth, and add your bay leaf and salt.
  • Bring to a boil and reduce heat. Simmer for 10 minutes.
  • Add the meatballs to the pot. Cook meatballs in the simmering soup for about 20 minutes.

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