IngredientsFor the Soup:

•  8 cups beef bone broth
•  2 cups green cabbage, coarsely chopped
•  1 cup celery, chopped
•  1 cup carrots, chopped
•  1/2 cup white onion, minced
•  2 T olive oil
•  1 sprig rosemary
•  1 t dried thyme
•  1 t ground turmeric
•  2 garlic cloves, minced
•  2 t sea salt
•  1/2 t black pepper

For the Meatballs:

•  1 lb ground, grass-fed beef
•  2 T nutritional yeast
•  1 egg
•  1 t dried basil
•  1 t cracked fennel

Instructions

•  Prepare / Purchase bone broth in advance.
•  Next prepare meatballs by combining ground beef, egg, nutritional yeast, dried basil and cracked fennel in a large bowl. Stir to combine until egg is completely mixed in.
•  Form mixture into small meatballs using a tablespoon to scoop and then rolling with hands into balls.
•  Lightly grease a large skillet with extra virgin olive oil and heat over medium heat until hot. Add meatballs and brown for 5 minutes, turning occasionally for even browning. Remove pan from heat. Note: Meatballs should NOT be completely cooked.
•  In a large Dutch oven or pot, heat extra virgin olive oil over medium heat. Add celery, onion, and carrot. Cover and cook 5 minutes.
•  Stir in garlic, thyme, turmeric and cabbage. Cover and cook an additional 5 minutes.
•  Pour in bone broth and add meatballs, salt, pepper and sprig of rosemary. Bring to a low boil and reduce heat to simmer for 15 minutes. Remove rosemary sprig. Ladle into bowls and serve hot.