Meatball Soup

Directions

• For the meatballs:
• Preheat oven to 350 degrees and line a 9×11 inch baking dish with parchment paper.
• In the bowl of a food processor, add the spinach, garlic, and onion. Then process until everything is in very small pieces. Add the spinach/onion mixture to a large mixing bowl along with the ground beef, sea salt, pepper, Italian seasonings, parsley, and coconut cream or heavy cream. Mix well.
• Roll into meatballs and place into prepared baking dish.
• Bake for 35-45 minutes, or until cooked through.
• For the soup:
• Add the oil to a large, heavy-bottomed pot or dutch oven and heat over medium heat.
• Add the onion, garlic, carrot, and celery. Saute until veggies are slightly soft, around 4 minutes.
• Add the basil, oregano, and thyme. Cook for 1 minute.
• Add the diced tomatoes, tomato paste, bay leaf, chicken or beef broth, and zucchini.
• Bring to boil, then reduce heat and simmer 20-25 minutes.
• Add salt, pepper, and balsamic vinegar. Taste soup, if it tastes flat, it needs more salt.
• Add the meatballs to the soup and serve!