Dinner,  Full GAPS,  Lunch,  Paleo,  Recipes

GAPS & Paleo Cabbage and Meatball Soup Recipe

I love digging through purses or bags I haven’t used in a long time and finding money, or a tube of lipstick, or best yet; one of my favorite lotions. Looking through old SD cards that weren’t cleared and contain photos of FOOD is kind of like that for me, too. 🙂

I am not a professional photographer, people. I’m watching YouTube videos to learn more, but I have a long ways to go. I have a cool camera. I have some lighting, and a reflector. I know to shoot in daylight, near a window. That’s about the extent of my photography skills. At the farm, photography seemed easier for me. We had a dining room surrounded by two large window-paned doors that went out to the wrap-around deck. (Not much wall space, but lots of natural light!) Just before my family would sit down to a meal, I would pull one of our wood benches up close to the window, maybe put down a placemat, if I felt like it (the wood bench was cool enough), and I’d shoot my photo. I enjoy looking through the photos that I took there! Don’t get me wrong, I love our current home–but I miss the lighting of the farm house. Not to worry, I’ll figure it out–how to get nice pictures for the site, even though my light is blocked by a (really cool!) covered patio. I’ll figure it out and take nice photos–someday!

For now, with my unprofessional abilities, I will take joy (and POST!) any old photos I find from the farm, with the good lighting and all. This is one of those. AND I love this soup, so that works. It isn’t all about the photo, you know. 🙂 Avocados pretty much make anything awesome, and this soup is served with avocados on top. Enough said. 😉

Cabbage and Meatball Soup Recipe

3 lbs ground beef
3 cloves garlic, minced
2 TB dried oregano
2 TB ground cumin
pinch cayenne pepper
1 tsp sea salt
1 tsp black pepper
2 red onions, chopped
5 cloves garlic, minced
1 small jalapeno, minced
1/4 c bacon grease
7 carrots, sliced
1/2 head cabbage, shredded
2 cans diced tomatoes
1/2 c cilantro, chopped
10 c chicken broth
1 TB dried oregano
1 TB cumin
3 tsp sea salt
1 c sour cream, optional
1 avocado, diced
cilantro for garnishing, optional


Preheat the oven to 425 degrees. Combine the meatball ingredients with your hands in a large bowl. (I wear gloves!) Shape the meat mixture into 1.5 inch balls and set on a metal baking sheet or in a 9×13 pan. Bake for 35 minutes. Meanwhile, saute the onion, garlic and jalapeno in butter or ghee in a large stock pot for 5 minutes, or until the onion is translucent. Add in the carrots, cabbage, tomatoes, cilantro, broth, oregano, cumin and salt. Bring to a boil, reduce the heat to medium and simmer for 25 to 30 minutes, stirring occasionally. Add in the cooked meatballs. Top with sour cream and diced avocado.

What about you? Do you enjoy finding old SD cards? Favorite tubes of lipstick or bottles of lotion? Money? Which one of these things would make you smile the most? 🙂


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