Meatball Soup

Gluten-free | Sugar-free | Dairy-free |Grain-free

Makes 2 serves

This recipe calls for my Dutch-style meatballs which you can make from chicken, turkey, lamb or beef mince. 

You can make the meatballs in advance and store them till you are ready to make the soup. Feel free to make a full serving of meatballs, as half the mixture can be frozen for your repeat week. 

Before you start, you’ll also need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.

Ingredients

• 700 ml (1.4 pints ) Kombu Water
• 1 tbsp finely chopped garlic
• 1 tbsp tamari, ideally low sodium/ low salt 
• 1 small onion, peeled and thinly sliced
• 300 g (8.8 oz) cauliflower or broccoli cut into very small florets
• 2 serves of cooked Dutch-style meatballs 
• 400 g (14 oz)  raw zucchini noodles
• 2 tbsp chopped parsley
• Mineral salt and freshly ground black pepper

Method

1. Place a pot on medium to high heat and add the kombu water, garlic and tamari. Bring the liquid to a gentle boil and add the onion and cauliflower florets. 
2. Cook for a minute, add the meatballs, and heat them through for a further minute or two. Taste the liquid for flavour, and add more tamari, garlic or salt and pepper if you think it's necessary. The broth should be lightly flavoured. 
3. Portion the raw zucchini noodles between 2 deep bowls, saving one for lunch tomorrow, and sprinkle with the parsley and season with a little salt and pepper. 
4. Ladle the hot broth over top of the zucchini and portion out the meatballs and vegetables, and serve hot.