Pinch Ball Soup

I was craving something like Italian Wedding Soup meets Pho meets Chicken soup and I wanted to make it fast! Enter Pinch Ball Soup!

These little pinch balls could be used in sauces as well as in soups. They only took a few minutes to mix and pinch together and a few more to bake….just enough time for me to get the soup broth put together.

Ingredients:

4 quarts chicken broth (homemade preferably)

Package of mushrooms quartered

2-3 stalks celery chopped

1/2 large onion chopped

3 cloves garlic chopped

1/2 lemon juiced

1 bay leaf

1 sprig rosemary

1 tsp curry

1 tsp cumin

pinch celery seed

S&P

Pour broth into stock pot and add all seasonings and bring to a simmer

Saute all chopped ingredients in a couple tablespoons of ghee until mushrooms are nicely carmelized

Add to pot

Pinch Balls

1 lb grass fed ground beef (you caould use a mixture as well)

1 egg

3 Tbsp fresh chopped basil

zest from 1 lemon

1 inch ginger grated

S&P

Shake of garlic & onion powder

Mix all ingredients by hand and pinch into 1/2-3/4 inch balls

Place on parchment lined cookie sheet and bake @375 for 15 minutes

Add to soup

Serve

Ladle over fresh spinach and top with chopped green onion

Enjoy!

Pinch Balls