Paleo Meatball Soup In The Slow Cooker
Start by making your meatballs. In a bowl mix the meatball ingredients together and make into 12 medium sized balls. Put them to one side.
Fill your slow cooker with whatever vegetables you have decided to use. For us we used onion, tomato and courgette so that it had a Mediterranean feel about it.
Cover with your tomato sauce and mix well.
Finally lay your meatballs on top and cook on high for 2 hours.
Serve with a little coconut milk on top and some fresh chives.
If you leave the slow cooker on for another 2 hours what will happen is that the meatballs will break down and you can enjoy burger soup instead. It just depends what you prefer with your food.
When using my tomato sauce recipe the only difference you need to make for it to be Paleo is to remove the garden peas.
We have found the best place to source ground/minced beef to make Paleo Meatball Soup In The Slow Cooker is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.
Calories: 784kcal | Carbohydrates: 26g | Protein: 47g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 177mg | Sodium: 651mg | Potassium: 1595mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1875IU | Vitamin C: 36.8mg | Calcium: 126mg | Iron: 6.4mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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