Polpettini are little meatballs in Italy, and this soup features the seasoned little meaty balls in a saute of Tomatero Farm leeks and Paul's Produce carrots, celery and crimini mushrooms, with plenty of bone broth and a hint of fresh dill from County Line Harvest. The polpettini are enriched with liver, bound with pastured eggs, and roasted before going in the soup. Little nuggets of meaty goodness in a nourishing broth with plenty of veg -- what more could you want?
Ingredients: grassfed ground beef, beef bone broth, carrots, celery, leeks, mushrooms, onions, pastured eggs, garlic, beef liver, porcini powder, Celtic sea salt, dill, black pepper, red wine vinegar
Recipe is gluten-free, dairy-free, nightshade-free, and GAPS Diet-friendly.