Phase 2-Mini Meatball Soup with Cabbage

For the meatballs:

200g lean ground beef

1 tsp garlic minced

2 tbsp onion minced

1/2 tsp salt

1/4 tsp pepper

For the soup:

2 cups green cabbage roughly chopped

2 cups fat free beef broth

1 cup water

1 tbsp tomato paste

1 tbsp apple cider vinegar

1/2 tsp oreganum

1/2 tsp paprika

1/2 tsp salt


Combine the ground beef, minced garlic, minced onion, salt, and pepper in a bowl and mix well.

Scoop the beef mixture by the tablespoonful and roll into balls. Should make about 16 total for a 2 serving recipe.

Heat a large pot over medium-high heat and add 3 tbsp of water or broth.

Cook the meatballs, stirring often, until browned on all sides. Add liquid as necessary to prevent burning. You may choose to brown meatballs with a few sprays of coconut oil.

Reduce heat to medium-low, add the cabbage to the pot, and sauté for 2-3 minutes, until slightly wilted.

Season with the oreganum, smoked paprika, salt, and pepper.

Stir in the tomato paste, apple cider vinegar, beef broth, and water. Mix well and bring to a simmer.

Simmer for 10-15 minutes.

Remove from heat, ladle into bowls, and enjoy.