Meatball Soup

meatball soup in bowl

Breakfast!

I’m back on GAPS and feeling much better already! It’s only been 3 days since quitting my gluten challenge and for the first time in ages I didn’t wake up with a stomach ache.

The core of GAPS is soup. It doesn’t have to be complicated. Here’s what I’m having for breakfast today:

Meatball Soup

Ingredients:

meatball soup cooking

Meatball Soup Cooking

  • Homemade beef stock
  • Broccoli florets
  • Dried tomatoes We have some from last summer that Kelsy dehydrated. I don’t recommend store-bought. Tomatoes are a nightshade veggie which can be inflammatory. Many people wait to introduce nightshades. When we first did GAPS, we did not introduce nightshades until we were on the full diet.
  • Ground beef
  • Parsley
  • Chili powder or paprika
  • Salt
  • Sauerkraut juice

Put beef stock in the pot and salt to taste. Trim broccoli florets so that the fibrous bits are not included, and add to the pot. Add the dried tomatoes. Boil gently. While that is cooking, mix the ground beef with chopped parsley, salt, and a bit of chili powder or paprika. Make into small balls and drop into the pot. Cook until the broccoli is soft and the meat is cooked through. Serve. Let cool slightly in bowl, then add a tablespoon or two of sauerkraut juice.

This post is part of Sunday Soup Night

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