Beetroot Miso Meatball Soup
This soup is built from simple, nourishing ingredients brought together to help you replenish, slow down, and restore.
Beetroot and potato form the base; beetroot brings natural nitrates and antioxidants that support circulation, while potato adds potassium and slow, stabilising carbohydrates.
Bone broth concentrate builds mineral depth and protein support. Miso adds fermentation, umami, and digestive enzymes. The meatballs bring protein, heme iron, zinc, and B vitamins, and the sourdough breadcrumbs keep them soft rather than dense.
For the soup
2 tbsp grass fed butter, ghee or tallow
1 large brown onion, diced
4 garlic cloves, finely chopped
3 medium beetroot, peeled and roughly chopped
3 medium potatoes, peeled and roughly chopped
1.2 litres filtered water
2 tbsp Gevity Natural Bone Broth Concentrate
2 tbsp Spiral Foods Genmai Miso Paste
1 tsp Celtic sea salt, plus more to taste
Cracked black pepper
For the meatballs
500g grass fed + finished beef mince
1 pasture raised egg
1 cup fresh sourdough breadcrumbs
¼ brown onion, very finely grated
3 garlic cloves, finely grated
Small handful parsley, finely chopped
1½ tsp Celtic sea salt
Cracked black pepper
1 tbsp extra virgin olive oil
To serve
Greek yogurt
Fresh parsley, finely chopped
Cracked black pepper
Method
Heat the butter, ghee or tallow in a large heavy-based pot over medium heat. Add the onion with a pinch of salt and cook slowly for 8–10 minutes until softened and sweet.
Stir through the garlic and cook for another minute until fragrant.
Add the beetroot and potato. Pour in the filtered water and whisk through the bone broth concentrate. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 25–30 minutes, or until the vegetables are completely tender.
While the soup cooks, prepare the meatballs. Combine the beef mince, egg, sourdough breadcrumbs, grated onion, garlic, parsley, salt, pepper and olive oil in a bowl. Mix gently with your hands until just combined; avoid overworking the mixture.
Let the mixture rest for 5–10 minutes so the breadcrumbs absorb moisture. Roll into small meatballs.
Once the vegetables are soft, blend the soup until smooth using a stick blender. Return the pot to low heat.
Carefully lower the meatballs into the soup. Simmer gently for 10–12 minutes until cooked through and tender.
Remove the soup from the heat. Place the miso paste into a small bowl, ladle in a little hot broth and whisk until smooth, then stir it back into the pot. Taste and adjust seasoning as needed.
Serve with a generous swirl of Greek yogurt, parsley and cracked black pepper over the top.
