This is a carnivore take on an Italian meatball soup, which is perfect for this time of the year. Bone broth is a super good and is full of vitamins and collagen, which is essential for the health of our skin, bones, joints and digestive tract!
To make this more of a meal, I like to cook in some meatballs and egg 🤩
It’s super easy to make, especially if you have a pressure cooker and will nourish your whole family- carnivore or not ❤️
I like to collect my bones and store them in the freezer until I have enough to make a soup!
To make you need:
For the stock:
Left over bones 🦴
A splash of apple cider vinegar
Herbs like rosemary and thyme 🌿
Mineral rich salt 🧂
Water to cover the bones
For the meatballs:
Your favorite ground meat- I am using ancestral chicken blend for some more nose to tail organ meat action 💪🏻
Your favorite spices- I just used salt, white pepper and some oregano! ￼
Eggs for the egg drop 🥚
Preheat your oven to 400°F and roast your bones on a baking sheet for about 20 minutes. This will help bring out the minerals.
Then put them in your pressure cooker pot and add herbs, optimally garlic pieces, salt, a splash of apple cider vinegar and add water to barely cover the bones.
Pressure cook on high for at least 2 hours. I like to remove the broth that formed after 2 hours and refill with water and use the bone and herb mixture for one additional time. That way I get more broth for the same effort!
You can put the broth in the refrigerator to help skim off the fat if eating rendered fat bothers your stomach! You can use the fat to cook!
When the broth is ready, strain it and put it on the stove in a pot. Season your ground meat and form little meatballs. When the broth starts to simmer, drop them in, and poach for 6-8 minutes!
When the meatballs are ready, beat eggs (amount depends on the amount of broth) and pour them I to the warm soup. Whisk until little egg threads form!