[Sticky] Beef and Liver Meatball Soup

A Winter Warmer.

Ingredients:

For the meatballs

• 350g/12 oz. ground/minced grass fed beef
• 150g/5 oz. grass fed beef liver, finely chopped
• 2 cloves garlic, crushed
• 1 medium white onion, finely diced
• 1/2 tsp sea salt
• 1 tbsp beef tallow, ghee or coconut oil

For the noodle soup

• 3 cups white cabbage, thinly sliced
• 4 cups bone broth or diet compliant stock
• Sea salt to taste
• 2 tbsp finely chopped fresh chives

Method: Number of Servings 4 / Prep Time 12 Minutes – Cook Time 22 Minutes

1. Add the ground/minced beef to a mixing bowl along with the chopped liver, crushed garlic, onion and salt.

2. Use your hands to combine the mixture well, distributing the onion and garlic evenly throughout the beef and liver.

3. Divide the mixture into 16 even portions and roll into meatballs.

4. Heat the beef tallow in a large skillet over a medium heat. Add the meatballs and cook until browned all over.

5. While the meatballs are browning, add the cabbage strips to a large saucepan/Dutch oven. Add the broth and bring to a boil. You can season this with salt and pepper if desired. This will depend on the level of seasoning in your broth.

6. Add the browned meatballs to the broth. Reduce to a simmer. Simmer for 10-15 minutes until the meatballs are piping hot and cooked through and the cabbage has softened. You can add extra broth as needed.

7. Divide between serving bowls and top with the chopped fresh chives.

Nutritional Information Per Serving:

• 12g carbs
• 3g fibre
• 15g fat
• 365 kcals 
• 45g protein