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100 g lean ground beef
1 serving Melba toast crumbs
Dash of onion powder
Dash of garlic powder
⅛ tsp oregano
1 tsp minced onion
1 clove garlic crushed and minced
Pinch of cumin
Cayenne pepper to taste
Salt and pepper to taste
1 cup beef broth
1 cup water
Fresh tomatoes or celery
1 tbsp chopped onion
1 clove garlic crushed and minced
1 tbsp fresh chopped cilantro
¼ tsp dried oregano
Salt and pepper to taste
1
Make meatballs by mixing ground beef, Melba crumbs, finely diced onion, garlic, powdered spices and chopped cilantro.
2
Form into balls and drop into beef broth.
3
Add spices, onion and garlic to the broth and bring to a boil.
4
Reduce to a simmer and cook for a minimum of 30 minutes.
5
Add your choice of celery or tomato to the broth in the last 10 minutes of cooking.
6
Garnish with fresh chopped cilantro and oregano.
7
Phase 3 modifications: Add additional vegetables such as zucchini or a small amount of carrots
Ingredients
100 g lean ground beef
1 serving Melba toast crumbs
Dash of onion powder
Dash of garlic powder
⅛ tsp oregano
1 tsp minced onion
1 clove garlic crushed and minced
Pinch of cumin
Cayenne pepper to taste
Salt and pepper to taste
1 cup beef broth
1 cup water
Fresh tomatoes or celery
1 tbsp chopped onion
1 clove garlic crushed and minced
1 tbsp fresh chopped cilantro
¼ tsp dried oregano
Salt and pepper to taste
Directions
1
Make meatballs by mixing ground beef, Melba crumbs, finely diced onion, garlic, powdered spices and chopped cilantro.
2
Form into balls and drop into beef broth.
3
Add spices, onion and garlic to the broth and bring to a boil.
4
Reduce to a simmer and cook for a minimum of 30 minutes.
5
Add your choice of celery or tomato to the broth in the last 10 minutes of cooking.
6
Garnish with fresh chopped cilantro and oregano.
7
Phase 3 modifications: Add additional vegetables such as zucchini or a small amount of carrots