Lasagne Meatball Soup

Lasagne, but make it soup. And loaded with gut-loving benefits.⁠ No heavy layers. No cheese (unless you’re into it). Just tender meatballs, rich tomato broth, and a generous dose of our Lemon & Herb Bone Broth Body Glue for all the collagen, amino acids, and anti-inflammatory goodness your gut has been craving.⁠

GF | DF | RSF⁠
Serves 4⁠
Makes: 12 meatballs ⁠

Ingredients: 
500g beef mince⁠
1 brown onion, finely sliced⁠
3/4 cup GF crumb ⁠
1 egg ⁠
2 tsp oregano⁠
1 tsp sea salt⁠
1/2 tsp black pepper⁠
2 tbsp extra virgin olive oil⁠
1 carrot, finely sliced⁠
2 celery sticks, finely sliced⁠
3 garlic cloves, minced⁠
2 400g cans diced tomatoes ⁠
2 tbsp Gevity Rx Lemon & Herb Body Glue⁠
250g GF pappardelle pasta ⁠
Fresh parsley, to garnish⁠

What to do: 
1. In a large mixing bowl, combine the beef mince, 1/2 of the sliced brown onion, GF crumbs, egg and oregano—season with salt and pepper. Mix well until everything is evenly combined. Roll into 12 meatballs (about a heaped tablespoon each) and set aside in the fridge to firm.⁠
⁠2. Heat 1 tablespoon of olive oil in a large deep fry pan over medium heat. Add the meatballs in batches and cook for 2–3 minutes on each side, until lightly browned all over. They don’t need to be cooked through at this stage. Transfer to a plate and set aside.⁠
⁠3. In the same pan, add another tablespoon of olive oil. Sauté the remaining ½ onion, garlic, carrot and celery for 5–6 minutes, or until softened and slightly golden. ⁠
⁠4. Pour in the diced tomatoes and stir through the Gevity Bone Broth mixed with 2 cups of boiling water. Bring to a simmer and return the browned meatballs to the pot. Cover partially with a lid and simmer gently for 20–25 minutes, or until the meatballs are cooked through.⁠
⁠5. Meanwhile, bring a separate pot of salted water to a boil. Cook the GF pappardelle according to packet instructions, then drain and set aside. ⁠
When ready to serve, divide the cooked pasta among bowls and ladle the hot soup and meatballs over it. Finish with a sprinkle of fresh parsley and a crack of black pepper.⁠