Paleo meatballs + spaghetti soup – gluten free, wheat free, grain free, dairy free, low carb, clean and paleo friendly.
How was Mothers’ Day for you? I hope you had a wonderful time and connected with your loved ones.
You may have noticed I didn’t post on the weekend. That’s because I’ve moved my posting days to Tuesdays so I have more time on the weekends for other things.
It’s also getting colder. We may have entered Autumn, however I find Summer’s still hanging on as much as it can during the day. Case in point, it was warm enough to sunbake on Saturday. At night, however Winter is letting us know it’s on its way. This is where my low carb meatballs + spaghetti soup recipe comes into play. I’ve used zucchini noodles in place of the spaghetti so you won’t feel bogged down with carbs. You will need a spiraliser for this recipe. If you don’t have one you can leave the zucchini out.
This paleo meatballs + spaghetti soup is simple yet hearty and chunky. I love how the meatballs are soft, tender and juicy. Instead of breadcrumbs, I’ve used almond flour (ground, skinless almonds) but you can use regular almond meal (ground almonds with the skin on) if you prefer. I’ve also coated the meatballs with the almond flour as this helps hold the balls together. Make sure you also place the meatballs in the fridge to set as this will also help the balls stay together.
As zucchini spaghetti strands are very long, you will need to snip them in a few places so they are easier to pick up with your spoon.
After you’ve finished your soup, I recommend indulging in some yummy, healthy chocolate for dessert. You’ll find some delicious dessert recipes in my Naked Chocolate Breakfasts, Treats & Desserts e-cookbook which is still only $4.99 until the end of May. Why not try some “No Bake Chocolate Hazelnut Tarts” or “Chocolate Mousse Cheesecake in a jar”; or keep it simple with a bite of my Chocolate Crunch Shards recipe which is also in the book. Crispy, crunchy and deliciously healthy. Chocolate that’s good for your body.
I hope you enjoy!
With love & gratitude,
Why this is so good for you
Beef (free range, grass fed or organic) helps prevent coronary artery disease, hypertension, arthritis, reduces the risk of heart attack and helps reduce the risk of cancer.
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Pepper helps prevent breast cancer, improves digestion, relieves constipation, gives relief from respiratory disorders, coughs and the common cold, helps fight infections and insect bites and helps prevent liver problems.
Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, help prevent cancer and reduce the risk of gastric ulcers.
Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Pork (pastured/free range/organic) aids cardiovascular health, helps maintain tissues, supports the immune system, helps protect from anaemia, protects the liver, detoxifies the lungs and helps keep skin clear.
Zucchini aids digestion, prevents constipation, helps prevent cancer, aids prostate health, helps prevent asthma and arthritis, lowers blood pressure and reduces the risk of heart attack and stroke.
Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
- 250 grams beef mince
- 250 grams pork mince
- 1 medium brown onion, coarsely grated
- 1 egg, free range or organic, lightly whisked
- 1/2 cup almond flour plus an extra 1/2 cup to roll balls in
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1 large brown onion, finely chopped
- 1 large carrot, finely chopped
- 4 garlic cloves, crushed
- Optional: 1/2 large, long red chilli, finely chopped
- 2 tablespoons balsamic vinegar
- 2 400 g cans BPA free organic diced tomatoes
- 2 cups gluten free organic chicken or beef stock
- 2 medium zucchini, spiralised
- Fine pink Himalayan salt and freshly ground black pepper
- Roughly chopped flat leaf parsley
- 2 teaspoons finely grated lemon zest
- Mix meatball ingredients together in a large bowl. Roll 2 teaspoons worth of the mixture into balls and then roll balls in the extra almond flour (this will keep the balls from falling apart).
- Place balls on a plate and cover in cling wrap. Chill for at least 30 minutes to set.
- Heat some olive oil in a large frying pan on medium heat. Add the meatballs in batches and cook, turning frequently and gently until browned (about 5 minutes). Transfer to a bowl.
- Heat some olive oil in a large saucepan or stock pot and cook the onions, carrot and garlic until onions are soft and translucent.
- Add the vinegar and cook for 2 minutes.
- Pour in the tomatoes, stock and meatballs. Cook for 10 - 15 minutes or until the vegetables have softened a little and soup has slightly thickened.
- Meanwhile, spiralize your zucchini and cut into shorter strands. Add to the pan and cook for a few minutes or until slightly wilted. Season with salt and pepper.
- Ladle soup into bowls and serve with chopped fresh parsley and lemon zest to lift the dish.