BBQ Mini Meatballs & Southern Veggie Soup

Ingredients: 

Meatballs 

-2 tbsp avocado oil 

-93% lean grass-fed ground beef 

-1 slice of sourdough, toasted and diced into breadcrumbs 

-1 egg 

-1 tbsp onion powder

-1 tbsp garlic powder 

-1/2 tbsp Italian seasoning 

-1 tsp kosher salt 

-1/2 tsp ground pepper 

-BBQ Sauce (I used Southern Soul’s)

Veggie Soup 

-1 tbsp ghee

-4 cups homemade chicken broth (see broth post!)

-1/2 cup chopped red & yellow peppers

-2 stalks celery diced 

-1 large carrot diced 

-1 zucchini diced 

-1 tomato diced

-1/2 cup frozen hominy 

-1/2 cup frozen okra 

-1 medium onion diced 

-1 tsp ground ginger 

-1 tsp oregano 

-1 tsp kosher salt 

-1/2 tsp red pepper flakes 

For the meatballs, preheat oven to 350 then combine all ingredients in a bowl, don’t over mix! Roll into small balls, about the size of a quarter. Arrange on a baking sheet. Heat your cast iron with avocado oil and sear meatballs on all sides and return to baking sheet. Paint meatballs with your favorite BBQ sauce. Place a baking dish with 2 cups of ice on the oven grate below and bake meatballs at 350 for 15 minutes. 

For the soup, sauté all fresh veggies and spices with ghee in a Dutch oven. Once mostly tender, add frozen hominy and okra, stirring on medium for 2-3 minutes. Add chicken broth, bring to a boil and reduce, simmering for 20 minutes. 

Serve soup with meatballs on top and enjoy!