Meatball Minestrone

Mini meatballs

  • 1 pound lean ground beef

  • 4 mushrooms, grated or chopped

  • 2 tablespoons ground flax

  • 1⁄4 cup fresh basil, chopped

  • 1 egg

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon freshly ground black pepper

  • 2 tablespoons coconut oil


  • 1⁄2 yellow or red onion, chopped

  • 2 garlic cloves, minced

  • 1 15-ounce can diced tomatoes

  • 1 teaspoon oregano

  • 2 cups broccoli, cut into florets

  • 2 cups cauliflower, cut into florets

  • 32 ounces chicken or vegetable broth

  • 1⁄4 cup lemon juice (from 1 lemon)

Prepare meatballs. Place the beef, mushrooms, ground flax, basil, egg, salt and pepper in a large bowl. Mix well. Form into 1-inch meatballs and transfer to a plate. Heat a large stockpot over medium heat and add the coconut oil. Add the meatballs and cook 2-3

minutes, turning occasionally until the meatballs brown. Scatter the onions and garlic around the meatballs. Add the diced tomatoes and oregano and cook 1-2 minutes, gently stirring until the onions soften. Add the broccoli, cauliflower and broth. Bring to a simmer over medium heat and cook 5-6 minutes, until the broccoli is tender. Before serving, stir in the lemon juice.

SoupJennifer Hummel