Zoodle Soup With Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 4
Zoodles paired with mini meatballs and baby bok choy is a winning combination.
  • For Meatballs:
  • 1 pound ground beef (I use grass-fed beef from US Wellness Meats)
  • 1 egg
  • 3 tablespoons onion, minced
  • 3 cloves of garlic, minced
  • ½ teaspoon oregano
  • ½ teaspoon parsley
  • ½ teaspoon salt
  • For Zoodle Soup With Meatballs:
  • 4 cups Homemade Bone Broth
  • 1 cup filtered water
  • 1 teaspoon salt
  • pepper, to taste
  • 1 head baby bok choy, chopped into 3-inch pieces
  • 3 zucchinis, cut into zoodles with your spiralizer
  • meatballs
  • parmesan cheese, grated
  • ¼ cup chopped scallions
  1. For Meatballs: Combine ground beef, egg, onions, garlic, oregano, parsley and salt in a mixing bowl. Then roll into bite-size meatballs. Set aside.
  2. For Zoodle Soup with Meatballs: Measure 4 cups of the bone broth plus 1 cup of filtered water into a 3-quart pot. Bring to a boil. Add bok choy, zoodles, meatballs, salt, and pepper. Cover and simmer for 10 minutes. Ladle into individual bowls, add grated parmesan cheese and garnish with scallions.
Recipe by Gluten Free Homestead at https://glutenfreehomestead.com/2015/04/zoodle-soup-with-meatballs/