Polpettini are little meatballs in Italy, and this soup features the seasoned, hand-shaped little meaty balls in a saute of Tomatero Farm leeks and Riverdog Farm carrots, celery, and crimini mushrooms, with plenty of bone broth and a hint of fresh dill. The polpettini are enriched with liver, bound with pastured eggs, and roasted before going in the soup. Little nuggets of meaty goodness in a nourishing broth with plenty of veg - what more could you want?
Ingredients: grassfed ground beef, beef bone broth, onions, leeks, carrots, celery, mushrooms, pastured eggs, beef liver, Celtic sea salt, garlic, porcini powder, dill, black pepper, red wine vinegar
Recipe is gluten-free, dairy-free, nightshade-free, and GAPS Diet-friendly.