(adapted from The Bare Bones Broth Cookbook)
1T olive oil
1 carrot, peeled and diced
2 celery stalks, diced
1 bay leaf
2 t sea salt
1 lb ground beef
1 lg egg, beaten
1 garlic clove, minced
A pinch or 2 of something spicy, such as cayenne, would give it a much enjoyed bite.
½ c almond flour
⅛ t freshly grated nutmeg
¼ t freshly ground black pepper
4 c chicken broth or beef broth (homemade is wonderful)
Chopped fresh flat leaf parsley, for garnish
In a large pot over medium heat, heat the oil. Add the carrot, celery, onion, bay leaf, and 1 t of the sea salt. Saute till softened.
In a bowl, thoroughly mix the ground beef, egg, garlic, almond flour, nutmeg, pepper, and the remaining 1 t sea salt. (as I am typing this, I am thinking that some ginger may be yummy in the broth-maybe next time) Set aside.
Add the bone broth to the pot, increase the heat to medium-high, and bring to a simmer. Once the broth is simmering, begin shaping the beef mixture into small meatballs, about 1 inch in circumference ( I use a melon baller) and drop them into the simmering broth. Once placed into the broth, the meatballs will sink and then float to the surface once they are cooked through, about 10 min.
Garnish with parsley when dishing into bowls.