We’ve been traveling again. I’ll talk more about where we’ve been and what we’ve eaten in a few days. It’s been busy and I haven’t slept much. Right now I’m thinking about soup. Soup can be so easy to make and yet so comforting and restorative. When I’m sick all I want is chicken soup. As a rule, I love broccoli cheese soup. And I’m excited to figure out celeriac soup from this morning farmer’s market find. However this is the one I’m eating now. I’m calling this refrigerator soup since it’s ingredients came from the depths of the fridge. When you get home from a trip you need to be able to throw a meal together from the leftover forgotten things in your fridge. Sometimes it doesn’t work out all that well but other times what you make is perfect.
After a few meals of not the best choices (I couldn’t resist In-N-Out), soup sounded like the perfect clean meal. I thought of making soup almost as soon as I woke up this morning. Maybe it’s also because yesterday I started reading the newly published Mediterranean Paleo Cooking cookbook. This is a collaboration of Grass Fed Girl blogger Caitlin Weeks, her husband Chef Nabil Boumrar, and Diane Sanfilippo of Balanced Bites takes a paleo approach to classic Mediterranean and northern African dishes. It made me start dreaming about paleo soups and mini meatballs. Who knew you could use mini meatballs in so many recipes! Seriously though, I want to make every recipe in this cookbook. Yum.
This refrigerator soup is all about chopped vegetables and some mini grass fed beef meatballs. The mini meatballs aren’t even difficult since I just grabbed some Penzeys Fox Point seasoning and an egg to make them. For a super easy recipe they cook in the broth. I will warn you that the meat does produce some scum and makes the broth cloudy. I found an delicata squash that a friend had brought over, some turnips at the bottom of the vegetable drawer, and some lacinato kale starting to wilt. I also added a cut up onion and some celery for the vegetable base. Beef stock by Pacific Foods made it even easier to combine all the ingredients into a soup.
I have a feeling I’m going to make a lot more refrigerator soups this winter. It’s the perfect way to clean out the fridge and enjoy something simple, delicious, and restorative.
- 1 tbsp coconut oil
- 1 white onion, diced
- 3 stalks of celery, cut into half rounds
- 2 turnips, diced
- 1 bunch of lacinato kale, ribs removed and then leaves torn into bite sized pieces
- 1 small winter squash, peeled and diced
- 1 32 oz container of stock
- salt to taste
- 16oz grass fed beef
- 1 egg
- 1 tbsp seasoning blend (I used Penzeys Fox Point)
- Heat a large heavy bottomed pot and over a medium flame.
- Add coconut oil to pot and allow to melt.
- Add in onion and celery. Cook until onion has become transparent. Stir every few mins.
- Add squash and turnip and again stir every few mins.
- Add in stock.
- Make meatballs by combining meat, seasoning, and egg until blended.
- Take a thumb sized portion of the meat mixture and roll into a ball, drop it into the soup to cook.
- Turn heat down to a low simmer.
- When all meatballs are added cover pot to cook meatballs through.
- Add in torn pieces of kale. Recover pot until kale is tender.
- Add salt to taste.