Middle-Eastern Lamb Meatball Soup With Herbs And Greens (Keto, Low-Carb, Wahls, Whole 30, AIP)

If you’ve been following me over at Instagram you probably know that I struggle on and off with IBS-like symptoms – in particular indigestion, gas, bloating and cramping. Some days, I can eat all the garlic and brussels sprouts and cheese without feeling anything. And then, sometimes, there’s barely anything I can have without bloating up like a balloon and/or feeling like I’m carrying a dinosaur egg in my stomach.

When my digestion is acting out, the few things I can eat without wanting to die include ground meat, cooked greens and, of course, bone broth! I also find that fresh ginger really helps my digestion, as do fresh herbs, in particular, cilantro.

This recipe combines those things for a meatball soup that is soothing to the digestion, yet far from bland or boring! The mint and lamb are key for giving this dish a Middle Eastern flair, but if you ‘re not a fan of lamb, feel free to sub for pork or high-fat beef (or a mix!).

I highly recommend using fresh herbs if you can (for that nice pop of flavor) but if you can’t, feel free to replace some of them with dried. You can also play around with the greens you add, depending on what you have on hand. Spinach and arugula are my favorites, but I’ve also enjoyed this dish with tuscan kale and mixed baby greens. You can also use fresh scallions and extra herbs – I wouldn’t wilt those though, just add at the end.

I also love this soup when I’m battling a cold or the flu. I’ll just add some extra garlic into the broth while it’s cooking (for its anti-microbial and anti-viral properties) and enjoy a terrific alternative to chicken soup! I avoid nightshade vegetables but if you like heat, you can add some dried pepper flakes, or some harissa for a little kick.

And, finally, this soup makes great leftovers, even if you hate leftovers! Just freeze the broth with the meatballs and add fresh greens when you’re reheating for maximum flavor.

Enjoy!

YIELD

3-4 servings

INGREDIENTS

  • 1 lb ground lamb
  • 3 cups arugula
  • 2 cup spinach
  • 1/4 cup fresh minced mint
  • 1/3 cup fresh minced parsley
  • 1/3 cup fresh minced cilantro
  • 1/3 cup chopped yellow onion
  • 1 tbsp fresh minced turmeric
  • 1/2 tbsp fresh minced ginger
  • 3 cloves garlic
  • 1 tsp cumin (omit for strict AIP – you’ll still get plenty of flavor from your herbs and other spices)
  • 1/2 tsp black pepper (omit for strict AIP – you’ll still get plenty of flavor from your herbs and other spices)
  • 1 tsp salt
  • 1 tbsp coconut aminos (or more to taste)
  • 1 and 1/2 tbsp lemon or lime juice (or more to taste)
  • 6 cups beef or pork broth

PREPARATION

  1. In a food processor blend the onions, garlic, mint, parsley, cilantro, turmeric root and ginger until finely ground.
  2. Add ground meat, spices, salt and pepper and process. Scrap down the sides several times, until all ingredients are fully incorporated into a paste like consistency.
  3. Place in the fridge for 15 minutes.
  4. Use wet hands and a small scoop to roll about 24 walnut-sized balls. Place on a plate and set aside.
  5. Bring bone broth to boil. Add meatballs to broth and simmer 8-10 minutes.
  6. Add coconut aminos and lemon or lime juice to broth. Taste and adjust saltiness and acidity, as needed. You might want to add extra salt, more coconut aminos or more lemon juice.
  7. Wilt in greens and turn off heat; let stand 2 minutes.
  8. Serve in bowls and enjoy!!

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