Saturday, April 28, 2012

Meatball and Mushroom Soup (GAPS : primal : gluten-free : grain-free)

Meatballs and mushrooms make a great new twist on soup.  The broth is spiced with dill, making a delicate flavor that is sure to please.  Both kids and both adults in my house raved over this recipe.

Meatball and Mushroom Soup
Serves 4-6
  • Meatballs:
    • one pound ground beef, preferably grassfed
    • 2 cloves garlic, minced
    • 1 Tb minced green onion (green part only)
    • 1 egg, lightly beaten
    • 1 Tb sour cream
    • 1/4 tsp dried dill or 3/4 tsp fresh dill
    • 1/4 tsp freshly ground pepper
    • 1 tsp celtic sea salt
  • 1 medium white onion, chopped
  • 3 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1/2 pound cremini mushrooms, sliced
  • 3 cups chicken broth, preferably homemade
  • 2 cups filtered water (or use more chicken stock if using storebought, which tends to be more watered down than homemade broth)
  • 3 Tb butter
  • 2 tsp dried dill, or 2 Tb fresh dill, minced
  • celtic sea salt and freshly ground pepper
  1. Combine the meatball ingredients in a large bowl.  Mix it all together with your hands, and then form the mixture into small meatballs.  These should be bite-sized.  
  2. Melt 2 Tb butter in a 4 quart pot over medium heat.  Add the onion and a sprinkle of salt. Saute for 5 minutes, until the onion is translucent. 
  3. Add the carrots, celery, and a bit more salt. Saute for another 5 minutes.
  4. Add the sliced mushrooms and a pinch more salt.  Sprinkle freshly ground pepper over the veggies. Saute for about 5-10 minutes, until the mushrooms release their liquid and start to cook down.
  5. Push all the veggies to the side of the pot.  Melt the last 1 Tb butter, and brown some of the meatballs (as many as you can fit in the pot with the veggies). The meatballs don't need to be fully cooked at this point, but just give them a few minutes to get a bit of color on them.  Turn the meatballs after about 1-2 minutes to get some color on the other side.
  6. Add the chicken broth and water, lightly stir everything together, and carefully drop the remaining meatballs into the broth.  
  7. Bring the broth to a simmer and skim the foam.  Reduce the heat and season the broth with salt, pepper, and the dill.  
  8. Let the pot simmer for about 15 minutes. Taste the broth and adjust the salt and pepper to taste.
  9. Ladle into bowls, allow to cool a bit, and serve!  A side salad makes a nice accompaniment.


Anonymous said...

Mmmmm...sounds yummy! :o) What do you do for SCD legal sour cream?

Sarah Smith said...

You can make homemade sour cream, or even homemade yogurt cream or kefir cream. After several months on GAPS, we learned that we could eat raw dairy with no problems, and we also tolerate store-bought sour cream without additives.

Anonymous said...