Tomato Basil Bisque with Italian Meatballs

This dairy free and Whole30 compliant tomato basil bisque with Italian meatballs is an easy winter soup with simple ingredients! The perfect paleo dinner the whole family will love.

Tomato Basil Bisque with Italian Meatballs

1 leek stalk, sliced thinly
1 tablespoon olive oil
1 28-ounce can diced tomatoes
1/3 cup fresh chopped basil
1/3 cup full-fat coconut milk
1 pound ground beef
2 teaspoons garlic powder
3 teaspoons dried oregano
2 teaspoons onion powder
1 teaspoon mustard powder
1 1/2 teaspoons salt
1/2 teaspoon pepper

Preheat oven to 400 degrees
Combine the ground beef, garlic powder, dried oregano, onion powder, mustard powder, salt, and pepper. Using a 1/4 measuring up, scoop the meat mixture then form into a ball
Place the raw meatballs on a baking sheet and place into the oven to cook for 12-15 minutes
While the meatballs are cooking, sauté the sliced leek in olive oil just slightly below medium-high heat for roughly 5 minutes
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