Cooking with food intolerances

Mini Meatball Soup January 11, 2011

For our family, my son can’t have chicken. So I either make turkey meatballs in turkey broth, or beef meatballs in turkey broth for him, and chicken or turkey meatballs in chicken broth for the other part of the family. Be creative.

1 lb. ground meat (turkey, beef, chicken, pork, or a combination)

1/4 c. safe bread or cracker crumbs or ground flax

1 tsp. dried oregano

1/2 tsp. garlic powder

1 tsp. dried basil

1 tsp. dried parsley

sea salt & black pepper to taste

prepared broth

Mix all ingredients except broth. Roll into 3/4″ balls. Bake in preheated 375F oven for 15 minutes. If you make them marble-sized, only bake them for 10 minutes.

Add meatballs to hot broth. Make veggies separately; steamed broccoli, peas, cooked carrots, and rice or buckwheat noodles, so that each person can add what they can eat to their soup.


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