West African Curry Meatball Soup
Serves 2 large bowls, 4 small
1/2 Pound ground beef (pork or chicken will work too!)
1/2 Finely diced onion
2 Large Cloves of garlic
2 Tbs Coconut flour (or flour of choice)
a handful of fresh basil
1/2 tsp salt
For Broth and Soup:
16 oz Broth
1 Sliced pepper (red, orange or yellow)
1 Zucchini, shredded into noodles or sliced
1/3 C Coconut milk (canned)
1-2 Tbs almond butter or peanut butter
a pinch of Teeny Tiny Spice Company West African Curry
1. Preheat oven to 450℉.
2. In a hot pant, heat olive oil to cover the surface.
3. Toss in the onion, garlic and basil mix and sauté in the oil for a few minutes, then mix in the 1/2 tsp West African Curry.
4. When onions have softened and mixture has cooked down a bit, add the mixture to a bowl with the ground beef. salt, egg and coconut flour. Mix well.
5. Scoop out with a tablespoon and roll into a tight meatball before placing onto a greased baking sheet. There should be enough for about 16 meatballs.
6. Bake these for 20 minutes or so, until done.
7. While meatballs are cooking, slice a pepper very finely, and prepare your zucchini (slice or zoodle)
8. Pour 16 oz (2 cups) of broth into a small/medium sized pot, add in your coconut milk, nut butter, and one pinch of West African Curry.
9. If you have an immersion blender, stick it in and blend well. If not, before you heat the ingredients, add to a blender or food processor and mix until well combined, then put back in the pot over the stove.
10. As meatballs are finishing, add the peppers to the broth to soften them for a few minutes as the broth is heated.
11. When it's time to serve, place a handful of zucchini in a bowl, spoon peppers and broth over them and finish by placing meatballs on top. You can sprinkle the top with scallions, cilantro, and/or almonds for texture and a boost of flavor.
*If you prefer a thicker, nuttier base, use less broth and add more coconut milk and nut butter.