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Beef meatball vegetable soup for Full GAPS with cabbage, green beans, peas and carrot coins
Ebonie Garnica

Beef Meatball Vegetable Soup for Full GAPS

Browned beef meatballs served in homemade meat stock with cabbage, green beans, peas and carrots. A Full GAPS soup with eggs and dry almond flour.
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Vegetable simmer, approximately 30 minutes
Servings: 1 batch
Course: Dinner, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs raw
  • 1 pound ground beef
  • 0.25 cup dry blanched almond flour fresh; not damp fermented almond flour
  • 2 tablespoons dried parsley flakes
  • 0.25 cup onion finely diced, for the meatballs
  • 1 teaspoon pure garlic powder
  • 1 teaspoon pure ground chili powder
  • 1 pinch pure chipotle powder optional
  • 2 tablespoons homemade ghee
  • 0.5 cup water for the skillet
  • 1 teaspoon sea salt
  • 2 quarts homemade beef meat stock for the soup pot
  • 16 ounces green beans trimmed
  • 4 ounces peas
  • 1 small head cabbage cut into 1-inch-thick wedges
  • 0.5 large onion diced, for the soup
  • 2 carrots peeled and sliced into coins

Equipment

  • Mixing bowl
  • Tablespoon scoop
  • Skillet and turner
  • Large soup pot and ladle
  • Knife and cutting board
  • Measuring cups and spoons
  • Food thermometer

Method
 

  1. Beat the raw eggs in a mixing bowl. Mix in the beef, almond flour, parsley, diced onion portion for the meatballs, garlic powder, chili powder and optional chipotle. Portion with a tablespoon scoop and flatten slightly.
    Raw beef, onion, parsley and almond flour meatball mixture for Full GAPS soup in a glass bowl
  2. Put the meat stock in a large pot with the salt, green beans, peas, cabbage, onion portion for the soup and carrot coins. Bring to a boil, lower the heat and simmer until the vegetables are tender, about 30 minutes.
  3. While the soup simmers, melt the ghee in a skillet over moderate heat. Brown the slightly flattened meatballs on one side, about 10 minutes. Turn, add the water measured for the skillet, and cook another 10 to 15 minutes until done through. Check for 160°F at the center. Work in batches if needed and allow extra time.
    Browned Full GAPS beef meatballs in shallow juices in an Artichaut skillet on a heatproof trivet
  4. Divide the cooked meatballs between bowls and ladle the hot vegetable soup over them. Serve hot.

Notes

Full GAPS: Use after eggs, almonds, the vegetables and spices are introduced and tolerated. Contains nuts and eggs. This browned meatball formula is not an early Intro soup.
Stock: Use homemade beef meat stock, not automatically bone broth. At 1×, all two quarts go in the soup; the half cup of water is separate for the skillet. Scale both measures with the ingredient list.
Flour: Use fresh dry blanched almond flour. Damp fermented flour is not an automatic cup-for-cup substitute.
Timing and yield: One batch; no fixed bowl or meatball count. The approximately 30-minute vegetable simmer excludes preparation and may overlap skillet cooking. Extra skillet batches add time.
Storage: Refrigerate leftovers promptly in shallow covered containers. Meatballs may be stored separately and reheated with a portion of soup until hot through.

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