Meatball Vegetable Soup

Step 1

In a large bowl, combine ground beef, eggs, cauliflower rice, cilantro, salt, pepper, garlic powder, onion powder, and oregeno Add all meatball ingredients in a large bowl and combine well.

Step 2

Scoop a heaping tablespoon of the mixture into your palms, and roll into 1-2 inch meatballs ( I get about 40 meatballs). Set aside.

Step 3

Heat olive oil in a large Dutch oven, add in onion with a pinch of salt, and cook for 5-7 minutes or until softened and translucent.   Add in garlic and tomatoes, oregano, and another pinch of salt and pepper and cook for another 4-5 minutes.

Step 4

Add in broth, bring to a boil and reduce back down to a simmer.  Carefully adding meatballs and simmer for 12-15 minutes.  Add in carrots, cabbage and zucchini and simmer for 30 minutes or until all the veggies are tender.

Step 5

Adjust seasonings and finish with fresh lime juice and a big handful of fresh chopped cilantro.