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No grain no pain recipe meatball soup

Meatball Soup

Meatball Soup, courtesy of Dr. Osborne's nutritionist, Mira Dessy
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  • 1 pound organic ground meat
  • 1 Egg
  • 1 tablespoon dried onion
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Salt
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 cup of celery (mostly greens), diced
  • 8 large cabbage leaves, shredded
  • 1/2 sweet bell pepper, diced
  • 4 cups chicken broth
  • 2 cups Water
  • sea salt and fresh ground pepper to taste


  • Mix ingredients meatball ingredients together in a large bowl and form into meatballs.
  • Heat olive oil in a large stock pot.
  • Saute onion until just starting to wilt.
  • Add garlic and saute one more minute.
  • Add celery and cabbage greens and saute two minutes.
  • Add bell pepper and saute one minute.
  • Add broth and water.
  • Bring to just under boiling then reduce to a simmer.
  • Gently spoon meatballs into soup.
  • Cook 20 minutes or until meatballs are done.
  • Add salt and pepper and serve.


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