The Whole30: Italian meatball soup recipe
INGREDIENTS
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1 tablespoon extra-virgin olive oil, plus more for drizzling
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1 medium sweet onion, diced
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1 tablespoon Whole30-compliant tomato paste
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3 cloves garlic, minced
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1/2 teaspoon dried oregano, crushed
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1/2 teaspoon dried basil, crushed
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1/2 teaspoon dried parsley
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1/4 teaspoon salt
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⅛ teaspoon granulated garlic
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⅛ teaspoon onion powder
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Pinch of red pepper flakes
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1 can (28 ounces) or 2 cans (14.5 ounces each) Whole30-compliant fire-roasted diced tomatoes, undrained
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4 cups Chicken Bone Broth
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Whole30-compliant chicken broth or pork broth
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1 bunch Swiss chard, stemmed and leaves cut into 1-inch strips
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Handful of fresh basil leaves, minced
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1 portion (28) classic pork meatballs
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Classic Pork Meatballs
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SERVES: 3
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PREP: 45 minutes
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COOK: 20 minutes
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TOTAL: 1 hour 5 minutes
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Ingredients
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4 pounds ground pork
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2/3 cup minced fresh parsley
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1 tablespoon salt
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1 teaspoon black pepper
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1 teaspoon red pepper flakes
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1/4 cup warm water
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2 teaspoons cream of tartar
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1 teaspoon baking soda
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Directions
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Preheat oven to 425 degrees. Line two rimmed baking sheets with parchment paper or aluminum foil.
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In a large bowl, combine the pork, parsley, garlic, salt, black pepper and red pepper flakes. In a small bowl, mix together the water, cream of tartar, and baking soda. Add the water mixture to the meat mixture and combine. Shape the meat mixture int
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Place the meatballs on the baking sheets and bake for about 20 minutes, rotating the pans front to back and top to bottom halfway through the baking time, until the meatballs are browned. Let cool.
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Divide the meatballs into three portions (28 meatballs each). Meatballs can be used in Italian meatball soup, Asian sesame noodles and Autumn hash. Store in airtight containers or resealable plastic bags in the refrigerator for up to 3 days or freeze
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