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Meatball Noodle Soup

Ingredients

For the Meatballs:

For the Soup:

  • 6 cups bone broth (beef or chicken)
  • 1 medium Spaghetti Squash* Cooked as scraped from the shell
  • 4 Mushrooms, Sliced White Button or Shiitakes
  • 1/2 cup Onion
  • 1 medium carrot peeled & chopped

Instructions

  • In a small skillet sauté 1/2 cup of finely chopped onion in ghee until soft.
  • Combine sauteed onions, ground beef, parsley, sea salt, pepper and egg yokes - mix well
  • 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
  • Add 6 cups of beef broth, mushrooms, onions and carrots to the simmering meatballs.
  • Simmer soup until veggies are done.
  • 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)
  • Enjoy!

Notes

* to cook spaghetti squash - cut in half lengthwise and remove seeds. Place cut side down in a 9x13 baking dish. Bake at 350 for about 40 minutes