Meatball Noodle Soup from One-Pot Paleo Cookbook
If you have about 50 minutes to spend in the kitchen, Meatball Noodle Soup from One-Pot Paleo Cookbook might be a tremendous dairy free, paleolithic, and primal recipe to try. This recipe serves 2 and costs $8.19 per serving. One portion of this dish contains approximately 64g of protein, 63g of fat, and a total of 931 calories. It works well as a soup. 303 people have tried and liked this recipe. It will be a hit at your Winter event. A mixture of raw shrimp, carrots, coconut flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Paleo Foodie Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is outstanding. Similar recipes are Zucchini Noodle Pho from The Big 10 Paleo Spiralizer Cookbook, Meatball Noodle Soup, and Chicken Meatball Noodle Soup.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
¾ tsp black pepper
¼ c (15 g) carrots, chopped
2 tbsp (15 g) coconut flour
1 tbsp (15 ml) coconut oil
2 large eggs
2 tsp (10 ml) fish sauce
3 cloves garlic, minced
¼ c (10 g) green onions, chopped
1 lb (450 g) ground pork
12 oz (340 g) sea kelp noodles
1 c (150 g) onion, chopped
¾ c (115 g) raw medium shrimp, peeled and roughly chopped
¾ tsp sea salt
1 bunch spinach
2 c (450 ml) vegetable broth (page xx)
3 c (675 ml) water
Equipment:
food processor
dutch oven
frying pan
Cooking instruction summary:
Prepare the meatballs by combining the shrimp, eggs, green onions, carrots, sea salt, black pepper and coconut flour in a food processor. Pulse until combined. Add this mixture to the ground pork and mix well.Form the pork mixture into 1 (4 cm) meatballs and set aside.Add coconut oil to a Dutch oven pan over medium-high heat. Add the garlic and onion. Saut until fragrant, about 3 to 4 minutes. Add the broth, water and fish sauce. Cover and bring to a boil. Season with salt and pepper to taste.Reduce the heat to medium-low until the broth mixture is just simmering. Drop in the meatballs one by one, about 5 seconds apart so that they do not stick to each other. Simmer uncovered for 5 minutes. Gently stir and add the sea kelp noodles. Cover and simmer for 25 minutes. Add the spinach to the soup. Mix for 1 to 2 minutes until it wilts. Turn off the heat and serve hot.
Step by step:
1. Prepare the meatballs by combining the shrimp, eggs, green onions, carrots, sea salt, black pepper and coconut flour in a food processor. Pulse until combined.
2. Add this mixture to the ground pork and mix well.Form the pork mixture into 1 (4 cm) meatballs and set aside.
3. Add coconut oil to a Dutch oven pan over medium-high heat.
4. Add the garlic and onion. Saut until fragrant, about 3 to 4 minutes.
5. Add the broth, water and fish sauce. Cover and bring to a boil. Season with salt and pepper to taste.Reduce the heat to medium-low until the broth mixture is just simmering. Drop in the meatballs one by one, about 5 seconds apart so that they do not stick to each other. Simmer uncovered for 5 minutes. Gently stir and add the sea kelp noodles. Cover and simmer for 25 minutes.
6. Add the spinach to the soup.
7. Mix for 1 to 2 minutes until it wilts. Turn off the heat and serve hot.
Nutrition Information:
covered percent of daily need
