Directions

1In a small pan, add 1 tbsp of avocado oil and ½ cup cauliflower rice. Cook for 5 to 7 minutes on low heat, stirring occasionally.

2Add cauliflower rice to a bowl with the remainder of meatball ingredients. Mix thoroughly. Using a scoop or your hands, roll into 1-inch balls.

3Heat a large pot or Dutch oven with 2 tbsp avocado oil on medium heat.

4Add the meatballs and stir slightly, turning a few times until browned on all sides, for 3–5 minutes.

5Add the onion, carrots, celery, and garlic to the pot of meatballs. Cook for 5 minutes.

6Add the vegetable broth, diced tomatoes, sea salt, and Italian seasoning. Bring to a boil.

7Turn down heat to low. Add the rainbow chard and simmer for 10 minutes.

8Turn off the heat. Stir in collagen until completely dissolved.

9Top with fresh parsley and serve! Leftovers can be stored in the fridge in an airtight container for 3-4 days.