meatballs
16 oz grass-fed beef
2 cups of parmesan cheese (raw if possible)
2 organic free range vegetarian fed eggs
2 tbsp minced garlic
1 tbsp dried parsley
olive oil (about 1-2 tbsps)
In a medium sized mixing bowl add all ingredients except olive oil, mix together with your hands until well blended. Shape into bite size meat balls. Line on a baking sheet and drizzle with olive oil. Bake on 350 for about 25-30 minutes until browned and slightly crispy or fry in grapeseed or coconut oil.
Soup
1 medium yellow onion
1 head of organic celery
3 cartons of organic chicken broth (32oz)
1 tbsp onion powder
1 tbsp garlic powder
1 tsp black pepper
4 large handfuls of organic spinach or 1 head of escarole, chopped
4 organic free range vegetarian eggs
1 cup of parmesan cheese (raw if possible)
(1 can of white beans would be yummy in this, if weight loss is not a concern)
Add broth, chopped onions, chopped celery, spices and meatballs in a large sauce pan. Make sure to add in any remains of cheese and oil left from the meatballs for extra flavor. Allow to simmer on low heat until vegetables are tender. Add in spinach and allow it to wilt. In a separate bowl, whip eggs and parmesan cheese. Stir into the soup and allow to simmer for a few minutes before serving.