Step 1

In a small mixing bowl combine the beef, egg, all-purpose season, and 1 tsp salt.

Step 2

Form small mini meatballs and brown off in a large skillet or fry pan with some butter or coconut oil. The goal is not to cook them through – just get a nice brown crust on the outside and they will cook the rest of the way in the soup.

Step 3

While the meatballs are cooking, sauté the onion, carrot, celery, and cabbage in a large soup pot with about ¼ cup butter for about 10 to 15 minutes. Do this with a few pinches of sea salt over medium to medium high heat and you will bring out the natural sweetness of all the veggies – this really boosts the flavor of the whole soup.

Step 4

Add the garlic and tomato paste to the veggies, and cook for a minute.

Step 5

Add the diced tomatoes, stock, seasoning, and browned meatballs to the soup pot and bring to a boil.

Step 6

Reduce to a low simmer for 15 -20 minutes.