Ingredients

The following ingredients have 6 Servings
  • 2 medium carrots
  • 2 celery sticks
  • 1 medium potato
  • 2 tablespoons olive oil (divided)
  • 1 lb beef meatballs
  • 2-3 garlic cloves (pressed)
  • 32 oz 1L low sodium beef broth
  • 2 cups 480ml water
  • 1 dried bay leaf
  • A few sprigs of thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 small zucchinis
  • 1 tablespoon chopped parsley (optional)
  • • Vegetable Spiralizer

Instruction

  • Dice the carrots, celery and potato.
  • In a Dutch oven, heat 1 tablespoon of olive oil over medium high heat. Add the meatballs and brown on all sides. (It doesn’t have to be completely cooked at this point.) Remove into a plate.
  • In the same Dutch oven, heat the remaining 1 tablespoon of olive oil. Add garlic, carrots and celery and sauté for 2 minutes, stirring occasionally .
  • Add potato, beef broth, water, bay leaf, thyme, salt and pepper. Bring it to a boil. Reduce the heat to medium and simmer for 10-15 minutes, or until the vegetables are tender.
  • Meanwhile, spiralize the zucchini into noodles.
  • Add meatballs and continue to cook until they are cooked through. Then add and zucchini and cook until zucchini is softened, no longer than 5 minute. Remove bay leaf and thyme sprigs. If desired, throw in some chopped parsley. Serve immediately.