Ingredients
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1 yellow onion, chopped
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2 large carrots, chopped
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11 cups bone broth
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Cilantro, to serve
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Juice of 1/2 lemon, to serve
For the dumplings
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1 cup flour
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2 tablespoons olive oil
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1/4 cup water
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1/2 teaspoon salt
For the meatballs
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1 pound ground beef
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1 egg
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1/4 red onion, very finely chopped
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1 teaspoon salt
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1 tablespoon Dijon mustard
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1 teaspoon garlic powder
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1 teaspoon paprika
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1/2 teaspoon black pepper
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2 tablespoons olive oil
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1/3 cup breadcrumbs
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1/4 cup oat milk
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3 garlic cloves, grated
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1 tablespoon lemon juice
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2 tablespoons chopped parsley
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2 tablespoons chopped cilantro
Directions
- Make the mini meatballs. Break up beef with fingers, being careful not to overwork it. Add all of the remaining ingredients and use your hands to combine.
- Take 1-2 teaspoons of the beef mixture with your fingers and roll into a ball. Repeat with all the beef mixture.
- Next, make the dumpling dough. Add all ingredients to a small bowl and mix together with your hands. Keep adding water 1 tablespoon at a time, until all the flour comes up off the edges. Cover with a damp paper towel until you're ready to use.
- Heat a large stock pot over medium-high heat. Add the olive oil and onions to the pot and cook for 3-5 minutes, until translucent.
- Add the carrot to the pot and cook for another 5-7 minutes.
- Pour the bone broth into the pot and bring to a simmer. Add the meatballs to the pot.
- Meanwhile, roll the dumpling dough into a long log and cut into 1” pieces. Once all of the dumplings are cut, add them to the pot to cook.
- Let simmer until the dumplings and meatballs are fully cooked.
- To serve, garnish with cilantro and a squeeze of lemon juice.
What You'll Need
What You’ll Need
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