This gut-healing soup is a sweet and savory take on phó, a Vietnamese noodle soup. Enjoy!
Sweet Meatball Soup
Course:
Servings
4
Ingredients
Meatballs
- 1/2 lb 227.00 g ground beef or ground lamb
- 1 cloves garlic minced
- 1 onion to finely chop into 1 Tbsp
- 3/4 tsp 3.70 ml rosemary
- 3/4 tsp 3.70 ml basil
- 1/8 tsp 0.62 ml sea salt
- 1/8 tsp 0.62 ml ground black pepper
- 2 Tbsp 29.57 ml coconut oil
- 1/4 cup 60.00 ml bone broth or water
Soup
- 1 spaghetti squash
- 1 Tbsp 14.79 ml coconut oil
- 2 sweet onion roughly chopped
- 2 cloves garlic peeled and smashed
- 1/2 lb 227.00 g asparagus approximately 9 stalks, cut into bite-sized segments
- 1 cinnamon sticks
- 6 cups 1440.00 ml bone broth
- 12 meatballs uncooked
- 1 cloves ground
- 1/4 tsp 1.23 ml ginger ground
- 1 tsp 4.93 ml gluten-free fish sauce
Instructions
- Put meat, garlic, onions and spices in large mixing bowl.
- Using your hands, mash ingredients together to incorporate spices well into meat.
- Form meat into 12 meatballs.
- Cut spaghetti squash in half down the middle. Scoop out the seeds and discard.
- Heat coconut oil over medium heat and sauté onions, about 3-4 minutes.
- Add garlic cloves. Cook 2-3 more minutes until onions begin to brown, then add to bottom of slow cooker.
- Place spaghetti squash halves face down on top of onions. Scatter asparagus around squash.
- Add cinnamon stick, spices, fish sauce, and broth. Stir together to incorporate spices.
- Place uncooked meatballs in slow cooker fully and partially submerged in broth.
- Cook on high in slow cooker for 5 hours until meatballs are cooked through.
- Discard cinnamon stick. Remove squash from soup to let cool a bit before spooning squash out from skin. Stir squash into soup and serve hot.
