My very first cookbook, One-Pot Paleo will be hitting the shelves in less than three weeks and I’m super excited about it! I have some amazing giveaways planned and each week until release day, I’ll be sharing a recipe from One-Pot Paleo.
Since it has been gloomy and cool this past week (my kind of weather actually!), I’m always in the mood for something hearty and comforting such as this Meatball Noodle Soup. It uses sea kelp noodles which tastes EXACTLY like regular vermicelli once they have cooked with the soup and no one in your family will even notice the difference!
I remember my mom making this soup we fondly call Almondigas or bola-bola (in Tagalog). As a young kid, I’d always count how many shrimp pieces I’d find in each bowl. Today this hearty, filling soup feels like a hug in a bowl. Biting into each meatball reveals hidden morsels of shrimp amidst the pork. The blend of these 2 types of protein produces a succulent meatball that you’ll love.
- ¾ c (115 g) raw shrimp, peeled and roughly chopped
- 2 large eggs
- ¼ c (10 g) green onions, chopped
- ¼ c (15 g) carrots, chopped
- ¾ tsp sea salt
- ¾ tsp black pepper
- 2 tbsp (15 g) coconut flour
- 1 lb (450 g) ground pork
- 1 tbsp (15 ml) coconut oil
- 3 cloves garlic, minced
- 1 c (150 g) onion, chopped
- 2 c (450 ml) vegetable broth
- 3 c (675 ml) water
- 2 tsp (10 ml) fish sauce
- 12 oz (340 g) sea kelp noodles
- 1 bunch spinach
- Prepare the meatballs by combining the shrimp, eggs, green onions, carrots, sea salt, black pepper and coconut flour in a food processor. Pulse until combined. Add this mixture to the ground pork and mix well.
- Form the pork mixture into 1 ½″ (4 cm) meatballs and set aside.
- Add coconut oil to a Dutch oven pan over medium-high heat. Add the garlic and onion. Sauté until fragrant, about 3 to 4 minutes. Add the broth, water and fish sauce. Cover and bring to a boil. Season with salt and pepper to taste.
- Reduce the heat to medium-low until the broth mixture is just simmering. Drop in the meatballs one by one, about 5 seconds apart so that they do not stick to each other. Simmer uncovered for 5 minutes. Gently stir and add the sea kelp noodles. Cover and simmer for 25 minutes. Add the spinach to the soup. Mix for 1 to 2 minutes until it wilts. Turn off the heat and serve hot.