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!
