Korean Style Meatball Soup

The key to this soup is the kimchi which offers an awesome flavor with a bit of spice! Warming and nutritious.

Ingredients:

• 1 lb ground grass fed beef, ground turkey or ground pork

• 4 garlic cloves

• 1 medium shallot or 4-5 green onions

• 1 egg

• 1/2 tsp umami

• 1/2 tsp onion salt

• fresh ground pepper to taste

• 5-6 cups chicken broth/water mixture

• 1 onion chopped

• 5 garlic cloves, choped

• 2 celery stalks sliced

• 3 cups shredded cabbage

• 1/2 jar Kim chi (at least 1 cup)

• 6-8 sliced crimini mushrooms

• 1 cup broccoli florets

• 1-2 cups chopped lacinato kale

• 1-2 tsp tom yum paste

• 1/2 small can of tomato paste

Here’s How:

1. Make meatballs by finely chopping garlic and onion, mixing an egg in a bowl and mixing ingredients into ground meat. Add seasoning up to broth.

2. Preheat oven to 350, form meatballs and place them on parchment on a baking sheet.

3. Bake for 10-15 minutes and set aside.

4. In a large soup pot, heat broth.

5. In a large skillet, saute onion, then garlic and celery for 3-5 minutes. Add cabbage for another 5 minutes, then add mushrooms and broccoli and kale, cover pan for 2 more minutes.

6. Add veggies and meatballs to soup and season with remaining ingredients.

7. Adjust with salt and pepper.