Meatball Noodle Soup
For the Meatballs:
(chicken or beef)
Organic Pasture Raised Egg YOLK(s)
For the Soup:
(beef or chicken)
Spaghetti Squash* Cooked as scraped from the shell
White Button or Shiitakes
peeled & chopped
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)
* 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
Recipe from www.HealthStartsintheKitchen.com