Ingredients:
For the meatballs:
1 kg of minced meat
1 small onion (chopped)
3 cloves of garlic (minced)
1/2 teaspoon salt
2 tbsp fresh parsley (chopped)
1/4 teaspoon pepper
other spices as desired
For the soup:
1 to 2 tablespoons of olive oil or coconut oil
1 small onion (eighths)
1 clove of garlic (minced)
1 small carrot (thinly sliced)
100 grams of fresh celery
1 teaspoon fresh basil (chopped)
1 teaspoon oregano (dried)
1 can of chopped tomatoes or 250 fresh tomatoes (dice)
4 tbsp tomato paste
1 laurel leaf
1 liter of bone broth (1 liter of water with 10 teaspoons of bone broth)
1 small zucchini (sliced)
1 teaspoon vinegar (balsamic vinegar is best)
1 pinch of salt and pepper
Preparation:
For the meatballs:
Preheat the oven to 350 degrees and line a sufficiently large baking dish with baking paper.
In the bowl of a food processor, add the spinach, garlic, and onion. Then process until everything is in very small pieces. Put the spinach and onion mixture in a large mixing bowl along with the minced meat, sea salt, pepper, Italian spices and parsley. Mix well.
Roll into meatballs and place in the prepared baking dish.
Bake for 35-45 minutes, or until cooked through.
For the soup:
Put the oil in a large heavy-bottomed saucepan or oven and heat over medium heat.
Add onion, garlic, carrot and celery. Sauté until the vegetables are slightly soft, about 4 minutes.
Add the basil and oregano. Cook for 1 minute.
Add the diced tomatoes, tomato paste, bay leaf, bone stock and zucchini.
Bring to a boil, then reduce the heat and simmer for 20-25 minutes.
Add salt, pepper and vinegar. Try soup, if it tastes flat it needs more salt.
Add the meatballs to the soup and serve!
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