“Meatball Soup”

On a day to day basis, sometimes we only focus on the work involved instead of the rewards…a longevity with the ability to be active, vibrant, joyfully expressive and just loving life! What we are doing for ourselves today truly dictates our future well-being. Feeding every cell in your body with nutritious, quality, living nutrients strengthens your immune efficiency and organ vitality! Yeah baby…that’s what we’re looking for!

Ingredients for soup stock: (serves 4-6)
• 1/2 cup organic, diced sweet onion
• 1 cup organic, broccoli slaw
• 1 cup organic, shredded cabbage
• 1/4 cup organic, chopped fresh parsley
• 28 oz. jar/can low-sodium diced tomatoes
• 32 oz. organic, low-sodium veggie stock
Seasonings: 2-4 gloves garlic, minced;1/2 tsp. dried sage; 1/2 tsp. dried thyme

Ingredients for meatballs:
• 1/2 lb. organic, grass-finished ground beef
• 1/2 lb. organic, grass-finished ground pork
• 1/4 cup organic shredded Parmesancheese
• 1 large egg, lightly beaten
• 2 Tbsp. ground flax seed
Seasonings: 1 Tbsp. dried Italian seasoning, 1 tsp. minced garlic, ½ tsp. onion powder

Pour the veggie stock into a large pot and mix in the diced tomatoes, onions and seasonings…now heat the mixture to a very low boil

While soup stock mixture is heating, mix all the ingredients for the meatballs until well blended

Roll the meatball mixture into approximately 20 small balls (heaping teaspoon sized)
Be sure each meatball is rolled tight so it does not fall apart in the stock

Now, carefully place each meatball into the heated soup stock and cook on very, low boil until the meat balls are cooked through; it takes about 15-20 minutes; add remaining ingredients about 5-10 minutes before serving