Ingredients
Equipment
Method
- In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, garlic, parsley, salt, thyme, black pepper, and 1 tablespoon of olive oil. Mix until well combined and form into meatballs.
- Heat the remaining tablespoon of olive oil in a soup pot over medium heat. Add meatballs and cook until browned on all sides. Remove and set aside.
- Add onion, carrot, and celery to the pot. Cook for about 5 minutes until softened.
- Stir in salt, thyme, cassava flour, tomato paste, balsamic vinegar, and coconut aminos. Cook for another 2 minutes.
- Add potatoes, beef bone broth, and meatballs. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add fresh thyme and frozen peas. Cook for an additional 5 minutes before serving.
Notes
Adjust seasoning based on your taste preferences. You can also add other vegetables if desired.
