Meatball Noodle Soup

meatball noodle soup-01

I LOVE soup! And being on the GAPS diet to heal my leaky gut (click HERE to learn more) has inspired me to become more creative with my soups!

My Meatball Noodle Soup is amazingly healthy – no grains, no gluten, GAPS, 21DSD and Whole 30 Friendly.

Before you get started making the soup itself, you need some Homemade Beef Bone Broth – Click HERE to get my recipe. Whenever you are making soup, it should ALWAYS start out with Homemade Broth, not only does it taste better – it is also super healthy!

Once you’ve got your homemade beef broth made, you’ll need to mix up the meatballs…
meatball mixture

The simmer the meatballs in 2 cups of your homemade beef bone broth – I like to use a skillet with sides :)
meatballs in broth

After you’ve made all you meatballs and they’ve simmered until done – add in the rest of your soup ingredients
soup in pot

Add spaghetti squash to your bowls just before serving – they make amazing noodles!

meatball noodle soup centered

Meatball Noodle Soup

For the Meatballs:
  • 2 cups of Homemade Beef Bone Broth
  • 1 pound of Grass Fed Ground Beef
  • ½ cup of finely chopped Organic Onion
  • 2 Tablespoons Ghee
  • 1 Tablespoons Dried Parsley
  • 2 teaspoon Celtic Sea Salt
  • ½ teaspoon finely Ground Black Pepper
  • 2 Egg Yokes, (pasture raised, organic & soy free)
For the Soup:
  • 6 cups of Homemade Beef Bone Broth, divided
  • 1 Spaghetti Squash* Cooked as scraped from the shell
  • 4 Mushrooms Sliced (White Button or Shiitakes)
  • ½ cup Chopped Onion
  • 1 Carrot, peeled & chopped

  1. In a small skillet sauté ½ cup of finely chopped onion in ghee until soft.
  2. Combine sauteed onions, ground beef, parsley, sea salt, pepper and egg yokes – mix well
  3. In a large skillet with sides or large pot – bring 2 cups of broth to a simmer. Drop small tablespoon sized meatballs into the simmering broth, cook until done
  4. Add 6 cups of beef broth, mushrooms, onions and carrots to the simmering meatballs.
  5. Simmer soup until veggies are done.
  6. Serve with Spaghetti Squash in each bowl (I do not recommend adding it to the soup itself since it can easily overcook and become too mushy)
  7. Enjoy!

* to cook spaghetti squash – cut in half lengthwise and remove seeds. Place cut side down in a 9×13 baking dish. Bake at 350 for about 40 minutes




PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust.

Hayley Ryczek

Hayley Ryczek is a health food blogger at Health Starts in the Kitchen and certified Holistic Health Coach educated by the Institute of Integrative Nutrition. She is passionate about REAL FOOD for optimum health and enjoys creating healthy recipes that she shares on her blog. Hayley resides in southwestern Pennsylvania with her husband, Ray. Together they have a beautiful organic garden, raise heritage breed chickens & turkeys and enjoy foraging for wild mushrooms & other edible treasures.

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