Mama’s Paleo Italian Meatball Minestrone
Rustic, flavoursome and filling, this minestrone is utterly satisfying as a main dish. Strict Paleoists may want to pass on the Parmesan!
  1. Over a medium heat, melt the fat in a wide lidded, pan and add the onion, garlic, celery, carrots. Saute until the vegetables are softened but still have some bite.
  2. While the vegetables are cooking, place the meat in a bowl and add the egg yolk, herb mix and season generously with salt and pepper. Mix well with your hands until completely combined.
  3. To test the seasoning, take a thumbnail size of meat mixture and fry in a little oil. Adjust to taste and roll the mixture into small balls (about 1 inch). Lightly brown the meat balls in a little coconut oil/ or beef dripping.
  4. Add the broth, roughly chopped tomatoes, tomato puree and molasses to the vegetables in the pan and stir until well mixed. Gently add the meat balls into the pot, cover let the meatballs simmer very gently on a medium to low heat for 30 minutes or until the meat is fork-tender.
  5. Remove the lid and add the green beans and broccoli and cook gently until the vegetables are tender. Adjust seasonings to taste. Ladle into bowls and sprinkle with Parmesan cheese to serve.
Recipe Notes

Image credit and recipe inspiration by: Blue Apron