Meatball & Vegetable Soup

• 1 bunch cilantro
• 4 green onions, roughly chopped
• 1 lb. ground beef
• 1 egg, whisked
• 2 tsp cumin
• 2 tsp sea salt
• 4 carrots, peeled and cut into medium dice
• 6 C chicken broth
• 4 C spinach
• 1 small yellow onion, small dice
• 4 garlic cloves, minced
• 2 T coconut aminos
• 2 T avocado oil

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1. In a food processor, pulse 1/2 of the cilantro leaves and the green onions until a chunky puree forms. Set aside and preheat the oven to 400 degrees.
2. In a medium bowl, thoroughly mix the ground beef, cilantro/green onion puree, whisked egg, 1 teaspoon cumin, and 1/2 teaspoon sea salt. Use a spring-loaded cookie scoop to form 28 meatballs. Place the meatballs on a parchment-lined sheet pan and bake in the oven for 12-13 minutes.
3. Add the avocado to a soup pot on medium heat. Add the carrots and onion and sweat for 5-6 minutes. Add the garlic and continue cooking for an additional minute, stirring the mixture to prevent it from burning.
4. Add 1 teaspoon cumin, 1 1/2 teaspoons sea salt, chicken broth, spinach, coconut aminos, and the remaining cilantro leaves. Bring the soup to a boil and remove it from the heat.
5. Add the meatballs to the soup and serve in bowls.