Frozen -- Vegetable-Mushroom Beef Polpettini Soup 22 oz.

22 ounces in a 24 oz jar

In Italy, mini meatballs are called “Polpettini.” In our soup, seasoned ground beef is enriched with a bit of pureed liver, bound with pastured egg and oven-roasted. The meatballs are added to a saute of leeks, carrots, celery and crimini mushrooms and a variety of dried mushrooms (reconstituted by soaking), with plenty of beef bone broth and a hint of fresh dill. Little nuggets of meaty goodness in a nourishing broth with plenty of veg and a note of fresh herb -- what more could you want?

Ingredients: grassfed ground beef,* beef bone broth,* carrots,* celery,* leeks,* crimini mushrooms,* reconstituted criminis, oyster, porcini, shiitake mushrooms,* onions,* pastured eggs,* garlic,* beef liver,* porcini powder,* Celtic sea salt, dill,* red wine vinegar,* black pepper*  (* = organic)

Recipe is gluten-free, dairy-free, nightshade-free and GAPS Diet-friendly.

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