Oma and Opa Soup (Meatball Soup)

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Named after my parents (Oma and Opa being Dutch for Grandmother and Grandfather), this is the soup my mother (and later my father) made weekly when I was growing up, slightly modified here. It is great for kids because all the vegetables are blended. And, many of the vegetables are similar to the Vital Veggie Broth so you are getting healthy electrolytes too!

Younger children love to help make this soup. They can help you roll up the meat balls and break the pasta into pieces before putting them in the pot.

Oma and Opa Soup (Meatball Soup)
3 organic celery stalks, chopped
3 organic carrots, chopped
2-3 organic small potatoes, chopped (add more for a thicker soup)
3-4 leaves of organic kale, chopped (remove stem if necessary)
1/2 bunch organic parsley (optional)
1 large organic onion, chopped
2-3 cloves organic garlic, minced
2-4 cups beef bone broth
8-12 cups purified water, as need for blending
1 lb. grass fed ground beef
1 farm egg
sea salt (or Himalayan salt) to taste
spice(s) of choice
6 oz. organic brown rice spaghetti noodles

Chop all vegetables small enough to put in blender. Use blender to puree vegetables by filling it up and covering vegetables with water before blending. (It works best to put kale at the bottom of each batch.)Depending on the size of the blender, you will need to do this 3 to 4 times. Pour blended veggies into a large stock pot as you go, add bone broth, bring to a boil, and let simmer about 20 minutes.

While soup is simmering, make the meat balls by combining ground beef, egg, almond, and salt. Mix with hands and form one inch diameter meat balls, putting them on a plate as you make them. Once the soup has simmered 20 minutes, use plate to slide meat balls into the soup. Bring back to a boil, stir once, and simmer 10 more minutes.

Add spaghetti noodles (break them up for smaller children), bring back to a boil and cook another 10 to 12 minutes depending on the type of noodle, stirring frequently. Season soup with Himalayans salt as needed or flavor with Coconut Aminos after serving in bowls.

NOTE: If you have a picky eater in the family, you can change the quantity of the vegetables to change the color of the soup base. For example, more carrots will make it more orange and less kale will make it less green. You can slowly modify the vegetables over time as needed.

This article was written by Sharon Harmon, founder of Life Design for Health. She has a passion for helping people find their way back to optimum health. Please contact her if you would like to know more. There is a great deal of health-related information in her blog articles and on her website.

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