_edited.jpg)
Meatball Veggie Soup
If you think this is strange using water, don't you worry! The veggies add so much flavour. You can also use a homemade broth, if you have some made, instead of water for some extra flavour!
​
This soup can easily be made vegetarian by using 3 cans of kidney beans instead of the meat, and if you want to add a little extra protein you can use 3 cups cooked (1 cup uncooked) quinoa instead of potatoes for the starchy carb.
Ingredients
-
2lbs ground meat
-
2 tbsp. ginger, peeled and minced
-
2 eggs
-
2 tbsp. olive oil
-
1 onion, sliced
-
2-3 stalks of celery, diced
-
2-3 carrots, sliced
-
3 cloves garlic
-
4-5 medium potatoes, diced
-
1 bunch of rainbow chard, roughly chopped
-
4 cups fresh bean sprouts
-
Salt and pepper to taste
-
Lots of water! – make sure you have a big pot! (or you can use homemade veggie broth)
Directions
-
Wash all your veggies.
-
Prepare the meatballs by mixing the meat, eggs, ginger and salt and pepper.
-
Fry the onion, celery and carrots in the olive oil until the onions become somewhat translucent.
-
Add the garlic and fry until fragrant, ~1-2 min.
-
Add the potatoes, rainbow chard, and enough water to almost fill your pot (but leave enough room for the meatballs).
-
Bring the pot to a boil then add the meatballs.
-
Lower heat, and simmer for 20 min.
-
Add the bean sprouts in the last 5 min of simmering (if making vegetarian, add the beans and the cooked quinoa in this step).
-
Enjoy! :)
With meatballs and potatoes
With beans and quinoa
Inspired from: CrossFit Journal
Prepared by: Christine Gemmell