This recipe is very customizable! Make about 6 quarts of beef stock in advance (cook beef bones in a large pot of water for 12 hours with a little vinegar or lemon juice to help release the minerals from the bones).
Use whatever blend of ground meats you prefer (beef, lamb, chicken, turkey, pork, buffalo, venison, ostrich, goat). I used the following ingredients, but this soup is delicious no matter what!
Ingredients for meatballs:
Mix the following in a large bowl:
- 1.5 pounds grass-fed beef
- 1 pound pastured pork
- 1 pound ground “pet food” (ground beef and ground organ meat)
- 3/4 cup parmesan cheese
- 1-2 T italian herbs (blend of rosemary, thyme, oregano, basil)
- 1 T red chili flakes
- 1/2 tsp fennel seed
- Optional, egg to bind the meatballs if they seem dry when you are forming them.
Form golfball sized meatballs and drop into soup stock, medium heat. Add a large can of crushed tomatoes or tomato sauce, 1 bunch of italian parsley (finely chopped), chives or onion and garlic to your tasting preference (it’s also perfectly tasty without them). Add your favorite vegetables, chopped into bite-sized pieces and cook for 45 mins. For the last 10 minutes its cooking, add some spinach or other leafy greens (kale, chard, mustard greens, turnip greens, beet greens).
Veggies: 2 large carrots, 4 stalks celery, 1 zucchini, 1 large red bell pepper, mushrooms.
Serve in a bowl and top with parmesan cheese. Enjoy!