Anti-Inflammatory, Warm & Hearty Soup (Perfect for Chilly Autumn Days)
Anti-Inflammatory, Warm & Hearty Soup
I love the fall. It is my FAVORITE season. We all get to snuggle a little closer, wear warm leggings & have more time for self-reflection & self-care. I love preparing warm & hearty foods in the fall & winter and this soup is one of my favorites. Enjoy
INGREDIENTS
For the Meatballs
1.5 pounds ground beef (I get all of my meat from ButcherBox - the cleanest source for organic chicken, grass-fed beef, seafood & more)
3 tablespoons freshly parsley finely chopped
salt and pepper to taste
For the Soup
1 large onion diced
1 large carrot diced
2 small stalks of celery diced
3 small organic golden potatoes - small dice
4 cloves of garlic minced (let it sit for at least 10 minutes before adding to your pot to get all the benefits of garlic!)
8 cups of home made or store bought bone broth
1 inch turmeric root minced on a microplane
1/2 inch ginger root minced on a microplane
salt and pepper
few strands of saffron (can you believe the amazing benefits of saffron? anti-inflammatory, anti-anxiety & more!)
juice of half a lemon
INSTRUCTIONS
Turn on your oven and heat up to 450-degrees.
While the oven is pre-heating, heat up your pot to medium heat. ( I love my dutch oven)
Add avocado oil, then add the onions, carrots and celery to your pot and let them cook for about 7-10 minutes until you are seeing a nice brown color
Meanwhile combine ground beef, parsley, milk, salt and pepper in a bowl. Combine mixture with your hands until just mixed, do not over mix or you will end up having dense meatballs.
Prepare a sheet pan with parchment paper, NOT foil
Use a tablespoon, melon baller, or small ice cream scoop to shape the meatballs. Do not make them too smooth, the rigid edges will allow for better browning in the oven.
Place meatballs into the oven and let cook for 15 minutes.
Back to the soup. Open the lid and add in the potatoes, the garlic, turmeric & ginger for just A MINUTE! Do not let garlic burn. This is where anti-inflammatory properties of this powerful trio takes place!
Add bone broth after a minute of garlic having to brown. Bring to boil, then allow to simmer.
Once the meatballs are done add them into the soup and let cook for another 15-20 minutes on a nice simmer.
Add a few strand of saffron
Adjust for seasoning with salt & pepper and finish it off with a squirt or two of lemon. I always feel that it adds a pop of freshness.
Add parsley, chives & cilantro for toppings or any of your favorites
Slurp, enjoy & repeat!
