Servings: 8

Meatballs: subheading: Meatballs:
2 Lb. Ground Beef 2 Lb. Ground Beef
2 Handfuls Fresh Spinach 2 Handfuls Fresh Spinach
1 Small Onion 1 Small Onion
3 Cloves Garlic 3 Cloves Garlic
3/4 tsp. Sea Salt ¾ tsp. Sea Salt
1/4 tsp. Ground Pepper ¼ tsp. Ground Pepper
2 tsp. Italian Seasonings 2 tsp. Italian Seasonings
2 Tbsp. Parsley 2 Tbsp. Parsley
Soup: subheading: Soup:
1 Tbsp. Coconut Oil or oil of choice 1 Tbsp. Coconut Oil or oil of choice
1 Small Onion diced 1 Small Onion diced
2 Cloves Garlic minced 2 Cloves Garlic minced
1 Medium Carrot Peeled and Diced 1 Medium Carrot Peeled and Diced
1 Stalk of Celery Chopped 1 Stalk of Celery Chopped
2 tsp. Dried Basil 2 tsp. Dried Basil
1 tsp. Oregano 1 tsp. Oregano
3/4 tsp. Thyme ¾ tsp. Thyme
1 32 oz. Can of Diced Tomatoes 1 32 oz. Can of Diced Tomatoes
3 Tbsp. Tomato Paste 3 Tbsp. Tomato Paste
1 Bay Leaf 1 Bay Leaf
oz. Low Sodium Beef or Chicken Broth oz. Low Sodium Beef or Chicken Broth
1 Medium Zucchini - Chopped into Halves or Quarters 1 Medium Zucchini - Chopped into Halves or Quarters
1 tsp. Balsamic Vinegar 1 tsp. Balsamic Vinegar
Salt to taste (at least 1/2 tsp.) Salt to taste (at least ½ tsp.)
Pepper to taste (at least 1/4 tsp.) Pepper to taste (at least ¼ tsp.)

For the meatballs: subheading: For the meatballs:
Preheat oven to 350 degrees and line a 9x11 inch baking dish with parchment paper.
In the bowl of a food processor, add the spinach, garlic, and onion. Then process until everything is in very small pieces. Add the spinach/onion mixture to a large mixing bowl along with the ground beef, sea salt, pepper, Italian seasonings, and Parsley. Mix well.
Roll into meatballs and place into prepared baking dish.
Bake for 35 to 45 minutes, or until cooked through.
For the soup: subheading: For the soup:
Add the oil to a large, heavy-bottomed pot or dutch oven and heat over medium heat.
Add the onion, garlic, carrot, and celery. Saute until veggies are slightly soft, around 4 minutes.
Add the basil, oregano, and thyme. Cook for 1 minute.
Add the diced tomatoes, tomato paste, bay leaf, chicken or beef broth, and zucchini.
Bring to boil, then reduce heat and simmer 20 to 25 minutes.
Add salt, pepper, and balsamic vinegar. Taste soup, if it tastes flat, it needs more salt.
Add the meatballs to the soup and serve!

Each serving is about 2 ladles of soup - approximately 1 heaping cup.  Each serving is about 2 ladles of soup - approximately 1 heaping cup.
If you would like to reduce the carb count, omit the carrot, zucchini, and reduce the onion to 1/2. This will make each serving have 7 net carbs.  If you would like to reduce the carb count, omit the carrot, zucchini, and reduce the onion to ½. This will make each serving have 7 net carbs.
Don't skip the balsamic vinegar! The balsamic vinegar is my secret ingredient. It adds a depth of flavor and tart sweetness you don't want to miss!  Don't skip the balsamic vinegar! The balsamic vinegar is my secret ingredient. It adds a depth of flavor and tart sweetness you don't want to miss!
The soup can be made ahead of time and frozen in individual containers to eat later.  The soup can be made ahead of time and frozen in individual containers to eat later.
Leftovers can be stored in the fridge for up to one week or in the freezer for up to 3 months.  Leftovers can be stored in the fridge for up to one week or in the freezer for up to 3 months.