Meatball Soup with Homemade Vegetable Broth

Cook time: 45 minutes
Serves: 4

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INGREDIENTS:

Meatballs

• 1lb ancestral blend grassfed beef
• 1 lemon, zested
• ½ tsp red pepper flakes
• 2 cloves garlic, grated
• 1 tsp grated onion
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbs beef tallow or other neutral, high heat cooking fat

Broth & Soup

• 12oz mixed mushrooms such as lions mane and shiitake
• 4 medium/large carrots, chopped
• 2 onions
• 1 head celery including leafy ends
• 1 whole head garlic plus 2 cloves
• 2 inches ginger, minced, peels reserved
• 2 cups chopped leafy greens such as spinach, turnip, or beet greens
• 1 tsp whole peppercorns
• 1 tsp coriander seeds
• 1 small bunch thyme
• 1 small bunch parsley
• 1 bay leaf
• 1 lemon
• 10-14 cups water
• 2 tbs olive oil
• kosher salt
• black pepper
• maldon salt, lemon juice, minced parsley, and thyme leaves for garnish

PREPARATION: 

Broth
Preheat the oven to 375°. Chop the mushrooms into equal sized pieces and place on a sheet
pan along with ½ of the chopped carrots (reserve remaining chopped carrots for soup base).
Take 1 onion and slice into quarters, through the root end. Slice each quarter in half and add the
onion to the sheet pan. Toss the mushrooms, carrots, and onion with 2 tbs olive oil, ½ tsp
kosher salt, and ¼ tsp black pepper. Roast for 15-20 minutes, until veggies are beginning to
brown, tossing halfway through. Remove from the oven and transfer into a large dutch oven or
stock pot.

Remove the leafy ends from the celery and add to the stock pot. Dice the remaining celery
stalks and reserve for the soup base. Slice the whole head of garlic through the middle,
horizontally, and place directly into the stock pot (no need to remove the skin). Mince remaining
two cloves of garlic and set aside for the soup along with minced ginger. Remove the peel of the
lemon in thin strips and add to the pot. Set remaining lemon aside for garnish. Add the ginger
peels, peppercorns, coriander, thyme, parsley, bay leaf, and 1 tbs kosher salt to the stock pot
and cover with water, approximately 10-14 cups depending on the size of the pot.

Bring the broth to a boil and then reduce the heat, dropping the broth to a simmer. Continue to
simmer for an hour, stirring occasionally, until the broth has reduced and begun to darken in
color. Strain the broth through a fine mesh colander into a large bowl, pressing down on the
vegetables with a wooden spoon to extract as much liquid as possible. Set the stock aside and
discard remaining cooked vegetable bits.

Meatballs
Place the beef in a mixing bowl along with the lemon zest, red pepper flakes, grated garlic and
onion, 1 tsp kosher salt, and ½ tsp black pepper. Use your hands to blend the spices with the
beef. Using a small ice cream scoop or a measuring spoon, divide the beef into equal sized
meatballs, approximately 1tbs each. This should make about 30 mini meatballs. Meatballs can
be seared and used in the soup or cooked separately on a sheet pan in the oven, roasting at
375° for 8 minutes, turning over, and cooking for an additional 5 minutes.
Soup

Warm a large pot over medium heat and add 2 tbs beef tallow or other neutral, high heat
cooking fat. Working in batches, add the meatballs in a single layer to the bottom of the pot and
cook for 2 minutes. Flip and cook for an additional 2 minutes. Remove the meatballs to a plate
and set aside. Turn off the heat on the pot and let it cool slightly.

Dice the remaining onion and add it to the pot along with the reserved chopped carrots, and
chopped celery. Turn the heat to medium low and saute the vegetables until they begin to
soften, 6-8 minutes. Add the garlic and ginger and cook for an additional minute before adding
the vegetable broth along with ½ of the meatballs. Stir to combine and bring to a simmer for 5
minutes, allowing the flavors to blend. Taste and adjust seasonings to your preference. Add the
greens and cook for 2 minutes more. Divide soup and between bowls, adding additional
meatballs on top if desired. Garnish with a spritz of lemon juice, sprinkle of maldon salt, minced
parsley, and thyme leaves and serve.