Anti-Inflammatory Swedish Meatball Soup for Brain Health
Adapted from: https://whatgreatgrandmaate.com/swedish-meatball-soup/
Ingredients
- 2 lbs grass-fed ground beef
- 1 egg
- 1 small-medium onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup almond flour
- 1 Tbsp dried parsley
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef bone broth (beef stock works if needed)
- 1 cup full-fat coconut milk (I use a full can for my scaled version)
- 2 Tbsp coconut aminos
- 2 Tbsp Dijon mustard
- Salt and pepper to taste
- 2 lbs radishes, sliced into half-moons (or quarters, depending on how big they are)
- 1 bunch collard greens, de-stemmed and roughly chopped
- 1 cup frozen okra (helps thicken naturally)
Instructions
- In a large bowl, combine all meatball ingredients. Mix until just combined — don't overwork it or they'll get dense. Using a cookie scoop, portion the mixture into 1 to 1.5-inch balls and place on a parchment-lined sheet pan. (The cookie scoop keeps them uniform and keeps your hands clean.)
- Bake at 400°F for 18 minutes. You don't need to brown them on the stove — baking is faster and gives you the same result with a fraction of the cleanup.
- In a large pot or Dutch oven, combine the bone broth, coconut milk, coconut aminos, Dijon mustard, and a generous pinch of salt and pepper. Add the radishes, collard greens, and frozen okra. Bring to a simmer over medium heat.
- Once the meatballs are done and the vegetables are tender, add the meatballs to the pot. Reduce heat to low and let everything simmer together for 10 to 20 minutes so the flavors come together.
- Taste and adjust salt and pepper. Serve hot. Stores well in the fridge all week — honestly better on day two.