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Summer Soup with Mini Meatballs and Tender Veggies

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Soup
Keyword: fresh herbs, grass-fed beef, meatball, vegetables
Servings: 12 people


  • soup pot
  • cutting board
  • chef's knife


  • 1 pound ground beef preferably grass-fed beef
  • 1 egg
  • 2-3 garlic scapes minced
  • 2 cloves black garlic smashed into a paste with 1 tsp water
  • 1 tbsp olive oil
  • 1 onion chopped
  • 3-4 medium carrots sliced into coins
  • 1/2 celeriac (or 2 stalks celery) peeled and finely chopped
  • 3 cloves garlic minced
  • 2 tsp kosher salt divided
  • 2 tbsp tomato paste
  • 1 sprig fresh tarragon
  • 2 sprigs fresh thyme
  • 4 cups beef or chicken stock we use a 1/1 ratio
  • 4 cups water
  • 1 lb potatoes chopped into 1/2" chunks
  • 1 2-3 oz bunch scallions thinly sliced


  • Mix together ground beef, 1 tsp salt, garlic scapes, egg, and black garlic. Form into 1/2" meatballs (if you are short on time, form into 1" meatballs).
  • Heat oil in a Dutch oven or soup pot over medium-high heat. Sear meatballs in two or three batches. Set aside.
  • In fat from meatballs, add onions, celeriac, carrots, garlic and a tsp salt. Reduce heat to medium and saute until a fond begins to form on the bottom of the pan and onions are translucent , anywhere 7-12 minutes. Add tomato paste and cook 1-2 minutes longer, stirring frequently.
  • Add 4 cups beef and/or chicken stock and 4 cups water, scraping the bottom of the pot to deglaze. Tie tarragon and thyme together with butchers twine and add to soup. Bring to boil. Reduce to a simmer.
  • Add potatoes and seared meatballs. Simmer 10-15 minutes, until vegetables are just tender and meatballs are cooked through. Remove herb bouquet and discard. Top the soup with croutons and scallions. Enjoy!


The quality of your ingredients matters! We use our own organic produce, grass-fed beef, and pastured-raised eggs. We know these aren't always easily available, so just do your best wherever you are!