As the title of the post so aptly suggests, it had been a rainy weekend after a rather rainy week in Toronto, and my poor immune system was fatigued from all of the cold outdoors/freezing AC indoors. Since I wanted to be full of enegy for the next day's wedding (Jon's sister got married on Sunday!) - I knew I had to take matters into my own hands.
The solution: nourising soup! (And ginger tea and sleep... But soup always comes first).
This recipe was inspired by the deliciousness that arrived at the door in my weekly local organic food box... As soon as the eggplant and heirloom tomatoes peeked at me through the romaine leaves, I just knew it was meant to be.
If you are wondering about the bone broth listed in the ingredients, it is indeed something I make on a regular basis and store. I will post a recipe for that soon, but in the meantime you can use the one from our friends at Primal Palate here. Alternatively, if you do not have any bone broth stowed away in the freezer, please use some organic (!) beef stock - just be sure to check the ingredients thoroughly, and find the cleanest, simplest, most nourishing one available.
May this soup keep you cozy. Curl up with a fantasy book, get yourself a large ornate silver spoon, and remember to slurp loudly. The wedding was incredibley fun by the way, but I think Jon might write a quick post on that soon.
TIME: Prep 15-20 min, Cook time 1.5 hrs
YIELD: Feeds a hungry string octet (sorry, grew up in a musical family)
5 tbsp goat butter (or coconut oil)
3 organic garlic cloves, finely chopped
2 med onions, finely chopped
1 large organic eggplant, peeled and chopped
2 heirloom tomatoes, chopped
1 sweet potato, chopped
1 cup soaked wild mushrooms
1/4 cup red wine
7 cups home made bone broth
1 lb grass fed beef
1 free range egg
3 tbsp coconut flour
1 tsp oregano dried
2 bay leaves
1 tsp dried basil
1-1.5 tbsp sea salt (or to taste)
pepper (I used mixed peppercorns for the soup, and ground pepper for the meatballs)
1. Melt butter in a pan. Add eggplant, garlic, and 1 onion. Cook on med heat until lightly browned.
2. Transfer eggplant mixture to a large saucepan, add tomato, bay leaves, red wine, and bone broth. Put on high and bring to a boil.
3. Add mushrooms and sweet potato. Add oregano, basil, peppercorns, and 2 tsp sea salt. Cook lightly covered for 30 min on lower heat.
4. Meanwhile, make the meatballs - mix the ground beef, 1 tbsp coconut flour, 1 onion, egg, and sea salt/pepper (or other seasonings of choice) by hand. Using a teaspoon to gauge size, form into small meatballs.
5. Pour 2 tbsp of coconut flour onto a large plate, and roll the finished meatballs until covered.
6. When the soup mixture is ready, add the meatballs gently by dropping them in. Take this opportunity to taste the liquid and make spicing adjustments to taste. Continue cooking for 30 min.
7. Serve with some fresh basil and maybe even some shredded sheep cheese (Mmmmm!)