Paleo Spaghetti and Meatball Soup

Ground beef, extra lean (15% fat) pan broiled, 16 oz
Salt, .5 tsp
Pepper, black, .25 tsp
Garlic powder, .25 tsp
*Onion powder, .25 tsp
*Extra Virgin Olive Oil, 1 tbsp
*1 cup onion chopped, 1 serving
Garlic, 2 clove
Basil, .66 tbsp
Oregano, ground, 1 tsp
Pacific Natural Foods Organic Beef Broth, 1 cup, 6 cup

4 cups of already-cooked spaghetti squash may be added to the soup at the time of adding the tomatoes, but this recipe's nutritional info does not include the squash. Coconut oil was recommended, but I used organic EVOO.

combine first 5 ingredients with hands, in a large mixing bowl. Roll mixture into half-inch circumference meatballs, and set aside. In a large pot, heat the oil and cook onion until softened (about 5 to 7 min). Add minced garlic, basil and oregano. Cook 1 to 2 min. Stir in curshed tomato and broth. Add salt and pepper to taste, if desired. Gently add meatballs, but don't stir until they have "set" and are no longer pink on the outside. Bring to a BOIL, then reduce to LOW and simmer for 30 minutes, until meatballs are cooked.

Serving Size: makes approximately 6 one-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user WHATAGRL42.